Characterisation of industrial potato waste for suitability in food applications
Author:
Affiliation:
1. Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16023
Reference28 articles.
1. Phenolic Compounds in the Potato and Its Byproducts: An Overview
2. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
3. Performance of potato peels in muffins and cookies
4. Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder
5. Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications
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