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Relationships between composition, microstructure and cooking performances of six potato varieties

Annalisa Romano1, Vincenzo D'Amelia2, Veronica Gallo3

  • 1Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy; Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.

Food Research International (Ottawa, Ont.)
|October 27, 2018
PubMed

Keywords:
Chemical propertiesGenetic diversityMechanical propertiesMolecular markersSolanum tuberosumStarchThermal properties

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