Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters
Consumer preference for boiled potato in Uganda has been assessed to be prevalently based on soft (hardness) and mealy texture. However, harmonised standard procedures have not been hitherto developed to characterize the texture of boiled potato instrumentally in SSA. The RTBBreeding© project focuss...
| Main Authors: | , , , , , , , |
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| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/173960 |
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