Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture and near-infrared spectroscopy

C. van Dijk, M. Fischer, J. Holm, J.G. Beekhuizen, T. Stolle-Smits, C. Boeriu

    Research output: Contribution to journal › Article › Academic › peer-review

    68 Citations (Scopus)

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    Food Science