Quality of French Fried Potato. Relationship to Proteinaceous Materials-Reference-Cited by-同舟云学术

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Quality of French Fried Potato. Relationship to Proteinaceous Materials

Published:1991-07 Issue:3-4 Volume:24 Page:151-155
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Jaswal A.S.

Publisher

Elsevier BV

Subject

General Computer Science

Reference23 articles.

1. Official Methods of Analysis,1984

2. Amino Acid Determination;Blackburn,1968

3. Improving potato protein: Evaluation of selection techniques;Desborough;Am. Potato J.,1974

4. Vitamins and other nutrients. Hydrolysis of proteins for amino acid analysis 11. Acid hydrolysis in sealed tubes of mixtures of B-lactoglobulin and starch;Gordon;J. Assoc. Off. Anal. Chem.,1964

5. Pectic substances and the texture of French fried potatoes;Jaswal;Am. Potato J.,1969

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