EFFECT OF COMPLEXING and CHELATING AGENTS ON THE AFTER-COOKING DISCOLORATION OF POTATOES and UPON THE IRON and PHENOLIC CONTENT OF THE JUICE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1958.tb17569.x/fullpdf
Reference11 articles.
1. Problems involved in pretesting the tendency of potatoes to darken after cooking
2. Mineral nutrition in relation to the biochemistry and physiology of potatoes
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2. Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing;American Potato Journal;1979-02
3. Relation of potato size to after-cooking blackening tendency;American Potato Journal;1969-03
4. Kartoffeln und Kartoffel-Erzeugnisse;Obst, Gemüse, Kartoffeln, Pilze;1968
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