Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 412-420

  Seefeldt, Helene F ^a   Tønning, Erik ^a   Wiking, Lars ^b   Thybo, Anette K ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Appropriateness; Dry matter content; Potato; Sensory profiling; Texture

Indexed keywords

AMYLOSE;

ARTICLE; CLASSIFICATION; COOKING; FOOD HANDLING; HEAT; HUMAN; PLANT TUBER; POTATO; SPECIES DIFFERENCE; TASTE;

AMYLOSE; COOKING; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; PLANT TUBERS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY; TASTE;

SOLANUM TUBEROSUM;

EID: 78651113507     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4200     Document Type: Article

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