Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Lebensmittel - Wissenschaft und Technologie |
| ISSN | 0023-6438 |
| DOIs | |
| Publication status | Published - 2001 |
ID: 275427511