| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542658 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The texture of potatoes from different cultivars was found related to their microstructure. ⺠Raw tuber parenchyma with small cells and well integrated structure had harder and cohesive texture. ⺠Mealy cooked tubers with higher starch and dry matter had higher hardness and cohesiveness. ⺠TEM showed loosened cell wall microfibrils after cooking, showing lost cell wall integrity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Achinta Bordoloi, Lovedeep Kaur, Jaspreet Singh,