Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
Four major potato varieties in western Hubei namely Marco, Huashu 12 (h12), Huashu 16 (h16), and Eshu 10 (e10) were steamed to investigate the relationships between the texture and stress relaxation properties of steamed potatoes and the chemical components, water distribution, and starch properties...
Bewaard in:
| Hoofdauteur: | |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
China Food Publishing Company
2026-03-01
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| Reeks: | Shipin Kexue |
| Onderwerpen: | |
| Online toegang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-009.pdf |
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