Evaluation of the Effect of Biostimulants on Palatability and Flesh Darkening of Raw and Cooked Tubers of Helianthus tuberosus
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Ecological Engineering"
DOI: 10.12911/22998993/162783
Abstract: The purpose of the conducted research was to evaluate the effect of four biostimulants on the palatability and dark - ening of the flesh of raw and cooked tubers according to a 9-degree scale of… read more here.
Keywords: effect; raw cooked; helianthus tuberosus; cooked tubers ... See more keywords