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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2014
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| 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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