Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11077.x/fullpdf
Reference4 articles.
1. EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS
2. CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING
3. VITAMIN RETENTION IN COOKED, CHILLED, AND REHEATED POTATOES
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2. Vitamin Retention in Cook/Chill and Cook/Hot-Hold Hospital Foodservices;Journal of the American Dietetic Association;1996-05
3. Ascorbic Acid and 5-Methyltetrahyclrofolate Losses in Vegetables with Cook/Chill or Cook/Hot-Hold Foodservice Systems;Journal of Food Science;1995-05
4. Vitamin C Stability during Preparation and Storage of Potato Flakes and Reconstituted Mashed Potatoes;Journal of Food Science;1992-09
5. The relationship between lipid composition and oxidative stability of potato granules;Food Chemistry;1990-01
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