Colored Potatoes
Author:
Publisher
Elsevier
Reference121 articles.
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1. Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing;Foods;2024-05-29
2. Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts;International Journal of Biological Macromolecules;2022-09
3. On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing;Potato Research;2022-09-01
4. Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking;Journal of Food Composition and Analysis;2022-07
5. Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread;Journal of Food Quality;2022-02-15
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