Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02860979.pdf
Reference17 articles.
1. Anet, E. F. L. J. 1957. Chemistry of non-enzymic browning. II. Some crystalline amino acid-deoxy sugars. Australian J. Chem. 10: 193–197.
2. Anet, E. F. L. J. and T. M. Reynolds. 1957. Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acids, and sugars in freeze-dried apricots and peaches. Australian J. Chem. 10: 182–192.
3. Fitzpatrick, T. J., E. A. Talley and W. L. Porter. 1965. Preliminary studies on the fate of sugars and amino acids in chips made from fresh and stored potatoes. J. Agr. Food Chem. 13: 10–12.
4. Habib, A. T. and H. D. Brown 1956. Factors influencing the color of potato chips. Food Technol. 10: 332–336.
5. Habib, A. T. and H. D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technol. 11: 85–89.
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