Gruppe 2

Gruppeavtale: Gruppeavtale link

Foreløpig oppgavepresisering finnes her: oppgavepresisering

Noen muligens nyttige potetlinker:

http://www.engin.umich.edu/~cre/web_mod/potato/heat.htm

http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

http://www.springerlink.com/content/unvt3kj738eal1jc/

http://www.springerlink.com/content/v182547kp37hm052/

http://www3.interscience.wiley.com/journal/119344804/abstract

http://www.springerlink.com/content/21x47246h7u41580/ : The physico-chemical changes produced by the cooking of potatoes

http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=3&SID=T18hp@GEadbMC1Dllm7&page=7&doc=67&colname=WOS

Nokre nyttige lenkjer for dei stakkars nynorsk-uføre:

http://www.sprakrad.no/Sprakhjelp/Raad/Fra_bokmaal_til_nynorsk/

og

http://www.sprakrad.no/Sprakhjelp/Raad/Nynorsk_sjoelvhjelp/

Isotermisk gelatiniserings forsøk: http://www.journalarchive.jst.go.jp/jnlpdf.php?cdjournal=bbb1961&cdvol=48&noissue=1&startpage=1&lang=en&from=jnlabstract