Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand

Food Quality and Preference

Volumn 11, Issue 3, 2000, Pages 189-199

  Sangketkit, C ^a   Savage, G P ^a   Martin, R J ^b   Searle, B P ^a   Mason, S L ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Acceptability; Colour; Cooking quality; New zealand yam; Oca; Proportional odds model

Indexed keywords

DIOSCOREA ALATA; OXALIS TUBEROSA; TUBEROSA;

EID: 0034178705     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(99)00050-6     Document Type: Article

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