1. Cording J. Jr., M.J. Willard Jr., R.K. Eskew, P.W. Edwards and J.F. Sullivan. 1955. Potato flakes. A new form of dehydrated mashed potatoes. II. Some factors influencing texture, US D Ag, Agric Research Service Circ ARS 73–9.
2. Desborough, S.L., I.E. Liener and E.C. Lulai. 1981. The nutritional quality of potato protein from intraspecific hybrids. Qual Plant: Plant Foods Hum Nutr 31:11–20.
3. Engineering and Development Laboratory, Eastern Utilization Research and Development Division, Agric Service, US D Ag 1959. Further improvement of texture and reconstituted potato flakes by use of emulsifiers. US D Ag CA-E-17.
4. Escher, F., P. Rotach, P. Schweingruber and J. Sohns. 1979. A modified method for determining the “Blue Value Index” of instant mashed products. Lebensm-Wiss u-Technol 12:27–30.
5. Fedec, P., B. Ooraikul and D. Hadziyev. 1977. Microstructure of raw and granulated potatoes. J Inst Can Sci Technol Aliment 10:295–306.