Variation in biochemical parameters in different parts of potato tubers for processing purposes

Author:

Bandana ,Sharma Vineet,Kaushik S. K.,Singh Brajesh,Raigond Pinky

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference35 articles.

1. Arrenguin LB, Bonner J (1949) Experiments on sucrose formation by potato tubers influenced by temperature. Plant Physiol 24:720–738

2. Artschwager E (1924) Studies on the potato tuber. J Agric Res 27:809–835

3. Borzenkova RA, Borovkova MP (2003) Developmental pattern of phytohormone content in the cortex and pith of potato tubers as related to their growth and starch content. J Plant Physiol 50:119–124

4. Burton WG (1989) Yield and content of dry matter. The underlying physiologlcal processes. In: WG B (ed) The Potato. Longman Scientific and Technical, New York, pp. 84–155

5. Cunningham CE, Stevenson FJ (1963) Inheritance of factors affecting potato chip color and their association with specific gravity. Potato J 40:253–265

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