Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes
Modern potato breeding programmes have to balance agronomic and consumer preferences, as they seek to develop high yielding and nutritious potatoes that are tolerant to abiotic/biotic stresses. The recent focus on consumer preference has generated sensory data to assess potato flavour intensity, uma...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/125766 |
Ejemplares similares: Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes
- Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
- Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
- Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives
- Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
- Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes