Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness...
| Autores principales: | , , , , , , |
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| Formato: | Preprint |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/135454 |
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