Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 885-891

  Wang Pruski, Gefu ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Chlorogenic acid; Cooking; Darkening distribution; Digital imaging; Potato tuber; Visual evaluation

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33748548445     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01130.x     Document Type: Article

References (14)

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