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Study and characterization of microstructural and physio-chemical properties of potato products for 3D food printing

Dankar, Iman Talal (Date of defense: 2019-01-09)

3D food printing is a precise digitalized process that is based on monitoring the characteristics of the printed substrate in accordance with the process parameters. In this thesis mashed potatoes were ...

Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L)

Yang, Yali (Date of defense: 2015-09-29)

La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos ...