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Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers

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  • معلومة اضافية
    • بيانات النشر:
      The editorial department of Science and Technology of Food Industry, 2025.
    • الموضوع:
      2025
    • Collection:
      LCC:Food processing and manufacture
    • نبذة مختصرة :
      The physicochemical properties, steaming quality, and impedance characteristics of different potato tuber varieties were tested and analyzed for correlations. The test aimed to provide a theoretical basis for developing a rapid detection technology to evaluate the cooking quality of potatoes based on electrical impedance spectroscopy (EIS). The results showed significant differences (P
    • File Description:
      electronic resource
    • ISSN:
      1002-0306
    • Relation:
      https://doaj.org/toc/1002-0306
    • الرقم المعرف:
      10.13386/j.issn1002-0306.2024050411
    • الرقم المعرف:
      edsdoj.27eabe24492c4973bac7499c398eb9a2