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Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content,sensory-perceived texture,and near-infrared spectroscopy |
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| Authors: | Van Dijk Cees Fischer Monica Holm Jörgen Beekhuizen Jan-Gerard Stolle-Smits Trinette Boeriu Carmen |
| Institution: | ATO.BV, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands. c.vandijk@ato.dlo.nl |
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| 本文献已被 PubMed 等数据库收录！ | |