NIRS Calibration Database on raw mashed Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP Uganda
收藏DataCite Commons2023-10-20 更新2025-04-09 收录
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https://dataverse.cirad.fr/citation?persistentId=doi:10.18167/DVN1/BQEF0O
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资源简介：
The spectra were collected from 3 raw mashed roots. To scan raw mashed roots, atleast 3 raw roots were mashed together into a fine mash . After mashing, 3 subsamples were collected into a cuvette and scanned, producing three spectra per genotype. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked sweetpotato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes.
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CIRAD Dataverse
创建时间：
2023-01-31
