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Storage behaviour and cooking quality of Indian potato varieties

Tubers of forty four indigenous potato varieties were assessed for storage behaviour at room temperature, tuber dry matter content and cooking quality during 2010, 2011 and 2012. The maximum, minimum temperatures and relative humidity during storage period ranged between 26 to 40 °C, 17–28 °C and 18...

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Библиографические подробности
Опубликовано в: :J Food Sci Technol
Главные авторы: Gupta, Vijai Kishor, Luthra, Satish Kumar, Singh, Bir Pal
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2014
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC4519508/
https://ncbi.nlm.nih.gov/pubmed/26243906
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1608-z
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