Objective method for evaluation of texture of dehydrated mashed potatoes using sensory evaluation as a guideline
- 1 April 1974
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 51 (4) , 105-114
- https://doi.org/10.1007/bf02851342
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Potato Granules, Development and Technology of ManufacturePublished by Elsevier ,1955