Starch noodle quality as related to potato genotypes

Starch noodle quality as related to potato genotypes

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KIM, Y.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 248-252
Materias:	Almidon Cocción Calidad Papa Genotipos Propiedades reológicas Textura Solanum tuberosum Análisis organoléptico Industria alimentaria Evaluación sensorial
Publicación relacionada:	Contenido en: Journal of Food Science

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