Figure 1. Moisture content of potato cubes from the cortex and perimedullary regions of the tuber. a-bBars with different letters indicate significant difference at at p < 0.05

From

Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato

David Adu-Poku, Jacob K. Agbenorhevi

American Journal of Food Science and Technology. 2017, 5(2), 31-37 doi:10.12691/ajfst-5-2-1