Flavouring compounds in Indian potato snacks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1888-y.pdf
Reference15 articles.
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2. Duckham SC, Dodson AT, Bakker J, Ames JM (2001) Volatile flavour components of baked potato flesh: a comparison of eleven potato cultivars. Food Nahrung 45:317–323
3. Halpern BP (2000) Glutamate and the flavor of foods. J Nutr 130:910–914
4. Jansky SH (2010) Potato flavour. In: Hui YH (ed) Handbook of fruits and vegetable flavours. Wiley, Hoboken, pp 935–946
5. Marcus JB (2005) Culinary applications of umami. Food Technol 59(5):24–30
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