Potato Flavour and Texture
Author:
Publisher
Elsevier
Reference86 articles.
1. Some factors influencing the culinary quality of Irish potatoes II. Physical characters
2. Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates
3. Nutritional effects of umami in the human diet
4. Changes in Compositional Parameters of Tubers of Potato (Solanum tuberosum) during Low-Temperature Storage and Their Relationship to Chip Processing Quality
5. Interval Mapping of Quantitative Trait Loci for Resistance to Late Blight [Phytophthora infestans (Mont.) de Bary], Height and Maturity in a Tetraploid Population of Potato (Solanum tuberosum subsp. tuberosum)
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1. Texture of Vegetables and Fruit;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
2. End‐user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda;Journal of the Science of Food and Agriculture;2023-09-12
3. On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes;Potato Research;2022-08-19
4. Comparison of the Effects of Potassium Sulphate and Potassium Chloride Fertilisation on Quality Parameters, Including Volatile Compounds, of Potato Tubers After Harvest and Storage;Frontiers in Plant Science;2022-07-11
5. Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration;ACS Food Science & Technology;2022-02-08
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