Crisp quality of two potato varieties: Effects of dehydration and rehydration-Reference-Cited by-同舟云学术

Crisp quality of two potato varieties: Effects of dehydration and rehydration

Published:1994-02 Issue:2 Volume:64 Page:205-210
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kulkarni Karuna D,Govinden N,Kulkarni Dilip N

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 articles.

1. AOAC 1980 Official Methods of Analysis (13th edn). Association of Official Analytical Chemists, Washington, DC, USA.

2. , , 1991 Proximate composition, mineral contents and protein nutritional quality of potato flour from solar dried raw potato slices. In: Production, Post harvest Technology and Utilization of Potatoes in the Warm Tropics, eds , & . Mauritius Sugar Industry Research Institute, Réduit, Mauritius, pp 142–148.

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