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Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications
Four different potato cultivars, namely, Kufri Chipsona 1 and Kufri Frysona (processing purpose), Kufri Jyoti and Kufri Bahar (table purpose) were converted into flesh and peel powder (raw and after boiling) and studied for their respective biochemical and functional attributes to get an idea of pos...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520487/ https://ncbi.nlm.nih.gov/pubmed/33071317 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04424-3 |
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