LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03477.x/fullpdf
Reference12 articles.
1. Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage
2. LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE
3. Off-Flavors in Potato Products, Autoxidation of Potato Granules
4. Acid-treated florisil as an adsorbent for column chromatography
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