Cooked potatoes correlations between

Prediction of the sensory texture properties of cooked potatoes, based on raw potato analysis, is of major importance to the food industry. The sensory texture quality of potatoes has been predicted using T2 LR NMR. Correlation of the T2 LR NMR data with the chemical composition of potatoes has also been performed using chemometrics. Differentiation between potato varieties and determination of dry matter content has also been done using Ti and T2 LR NMR. 

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