# Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 13× · AI/ML

**Wikidata**: [openalex:W3200562342](https://www.wikidata.org/wiki/openalex:W3200562342)  
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