Prediction of sensory texture quality of boiled potatoes from low-field1H 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 |
| Volume | 34 |
| Pages (from-to) | 469-477 |
| Number of pages | 9 |
| ISSN | 0023-6438 |
| Publication status | Published - 2001 |
ID: 7782261