Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work's aims were 1) to determine the instrumental and sensory characteristics of texture and color of boiled Andean tubers; and 2) to establish the relationship b...

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Detalles Bibliográficos
Autores principales: Pérez, Oscar E., Pilosof, Ana María Renata
Publicado: 2012
Materias:
Andean tubers
Dry matter
Sensory analysis
Texture profile analysis
Comparative studies
Different sizes
Dry matters
Instrumental analysis
Instrumental methods
Sensory characteristics
Staple food
Texture descriptors
Texture properties
Tuber crops
Color
Correlation methods
Food technology
Textures
Tubes (components)
Oxalis tuberosa
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v47_n1_p83_Goldner
http://hdl.handle.net/20.500.12110/paper_00236438_v47_n1_p83_Goldner
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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