|
|||||
|
|
Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars |
|
| Authors: | Bert E. Verlinden,Dogan Yuksel,Mohammad Baheri,Josse De Baerdemaeker,& Cees van Dijk |
| Affiliation: | Department of Agro-Engineering and Economics, Katholieke Universiteit Leuven, Leuven, Belgium;Agrotechnological Research Institute, Department of Bio-Chemistry and Food Processing, ATO-DLO, Wageningen, the Netherlands |
| Abstract: | |
| Keywords: | Force deformation hardening measurements principal component analysis Solanum tuberosum texture kinetics |