The relationship between lipid composition and oxidative stability of potato granules
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
1. Changes in nutrient composition of dehydrated potato products during commercial processing;Augustin;J. Food Sci.,1979
2. Vitamin retention during preparation and holding of mashed potatoes made from commercially dehydrated flakes and granules;Augustin;J. Food Sci.,1981
3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Phys.,1959
4. Off-flavors in potato products;Buttery;J. Agric. Food Chem.,1961
5. Autoxidation of fats. I. Influence of free fatty acids;Catalano;Riv. Ital. Sostanze Grasse,1970
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chemistry and Function of Phospholipids;Food Science and Technology;2008-03-17
2. Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long-Term Storage;Journal of Food Science;2006-08
3. Potato flavor;Food Reviews International;1994-02
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