Published September 18, 2025
| Version v1
Dataset
Open
Dataset of a study evaluated the effect of organic acids on the stabilization of color of third-generation potato snacks. Descriptive and affective sensory analyses were conducted using trained and consumer panels as well. Study published in the manuscript with DOI: doi.org/10.1016/j.lwt.2025.117460
Creators
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1.
Wroclaw University of Environmental and Life Sciences
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2.
Universitat de Miguel Hernández d'Elx
- 3. Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria
Files
Files
(39.4 kB)
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md5:4daa0990c2b5470bbbfa45b2bdde993a
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39.4 kB | Download |