"Blahovc, J." . . . "Texture Profile Analysis Applied to Cooked Potato" . "P(GA525/96/1398)" . "4" . "Potato specimens were cooked in vacuumised plastic bags at 95\u00B0C for cooking intervals of 20-40 min. The texture of the specimens was tested using TPA. Each specimen of potato was subjected to two bites. The springiness was found as a measure of potato consistency. It was found that at the same conditions the potato consistency can also be expressed by modulus of elasticity. The hardness and the fracturability decreased similarly like the modulus of elasticity, but they are difficult to serve as measures of potato consistency. Similar conclusions were also made for the parameters based on the hardness and fracturability."@cs . . "Texture Profile Analysis Applied to Cooked Potato"@en . "Vacek, Josef" . . . . "Esmir, A." . "Texture Profile Analysis Applied to Cooked Potato"@cs . "3"^^ . "CZ - \u010Cesk\u00E1 republika" . "1"^^ . "texture; TPA; potato; cooking; Young\u00B4s modulus"@en . . . "Texture Profile Analysis Applied to Cooked Potato"@cs . "[54A7B7B23DEF]" . . "Potato specimens were cooked in vacuumised plastic bags at 95\u00B0C for cooking intervals of 20-40 min. The texture of the specimens was tested using TPA. Each specimen of potato was subjected to two bites. The springiness was found as a measure of potato consistency. It was found that at the same conditions the potato consistency can also be expressed by modulus of elasticity. The hardness and the fracturability decreased similarly like the modulus of elasticity, but they are difficult to serve as measures of potato consistency. Similar conclusions were also made for the parameters based on the hardness and fracturability." . . "RIV/60109807:_____/99:8P012114" . "Czech journal of Food Sciences" . . "Potato specimens were cooked in vacuumised plastic bags at 95\u00B0C for cooking intervals of 20-40 min. The texture of the specimens was tested using TPA. Each specimen of potato was subjected to two bites. The springiness was found as a measure of potato consistency. It was found that at the same conditions the potato consistency can also be expressed by modulus of elasticity. The hardness and the fracturability decreased similarly like the modulus of elasticity, but they are difficult to serve as measures of potato consistency. Similar conclusions were also made for the parameters based on the hardness and fracturability."@en . . . "Texture Profile Analysis Applied to Cooked Potato" . . "6"^^ . "17" . . "1212-1800" . "121-126" . . "Texture Profile Analysis Applied to Cooked Potato"@en . . "RIV/60109807:_____/99:8P012114!RIV08-GA0-60109807" . "756168" .