Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation
The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extra...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222012000100013&lng=en&tlng=en |