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Influence of cultivar and prewarming on texture retention of thermally processed potatoes

✍ Scribed by M. Taguchi; H. W. Schafer; W. M. Breene

Book ID
112738158
Publisher
Springer
Year
1991
Tongue
English
Weight
774 KB
Volume
34
Category
Article
ISSN
1871-4528

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## Abstract **BACKGROUND:** Citric, malic, tartaric, oxalic, ascorbic, aconitic and fumaric acids, and sucrose, fructose and glucose, were determined in ten potato cultivars (Azucena negra, Bonita, Bonita negra, Borralla, Colorada de baga, Mora, Negra, Palmera lagarteada, Peluca blanca and Terrenta