[P1～18]穀類・でんぷん

[P-7] Comparison of palatability and processing properties of potato new varieties and existing varieties (1)

*Hitomi Watanuki¹, Kaoru Kamizono¹, Kazuya Hayashi¹, Kenji Asano² (1.Tokyo Kasei Gakuin University, 2.Hokkaido Agricultural Research Center,NARO)

Keywords:potato, anthocyanin, High pressure