Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion
Consumers of potato in Uganda prefer potato tubers that are soft when cooked. Softness is commonly used as an antonym for firmness. Therefore, consumers like potatoes that require little effort to bite through. This SOP describes laboratory-based methods for measuring instrumental texture in steamed...
| Autores principales: | , , , , , , |
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| Formato: | Manual |
| Lenguaje: | Inglés |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/173961 |
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