Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference31 articles.
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4. Prediction of sensory texture quality of boiled potatoes from low-field H-1 NMR of raw potatoes: the role of chemical constituents;Thygesen;LWT Food Sci Technol,2001
5. Textural properties of potatoes (Solanum tuberosum L.,cv. Monalisa) as affected by differenct cooking processes;García-Segovia;J Food Eng,2008
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