HIGHLIGHTS
- What: The aim of this study was to determine the nutritional values related to structural stability during the storage of freeze-dried potato cubes and investigate the colour changes that occur during boiling freeze-drying and as well as the suitability of and on the basis of this information establish varietal characteristics suitable for the use of technology. Based on the study potato varieties that are suitable for processing by freeze-drying technology can be easily selected and the study provides useful information for breeders growers and food processors to achieve their goals in food processing.
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