Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
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DOI: 10.1016/j.ijgfs.2021.100401
Abstract: Abstract Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception.… read more here.
Keywords: potato mechanical; water based; preparation; water ... See more keywords