摘要 : Tests on potato cultivars in two years indicated a wine variation in dry matter (DM) content, boiled potato shear (BPS), and in the rheological properties of pastes and gels made from starch separated from the potatoes. These diff... 展开
作者 | Hopkins S. Gormley R. |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Potato cultivar Boiled texture Starch properties Texture |
馆藏号 | N2008EPST0005747 |