FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Effects of Raw Material and Processing
- 1 May 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (4) , 586-589
- https://doi.org/10.1111/j.1365-2621.1973.tb02821.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- FLAVOR QUALITY AND STABILITY OF POTATO FLAKESJournal of Food Science, 1972
- FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off-flavorJournal of Food Science, 1971
- The Antioxidant Activity of Vegetable Extracts I. Flavone AglyconesaJournal of Food Science, 1964
- Elimination of Nitrogen Dioxide Interference in the Determination of Sulfur Dioxide.Analytical Chemistry, 1962
- Dried Fruits Stability, Modified Direct Colorimetric Method for Determination of Sulfur Dioxide in Dried FruitsJournal of Agricultural and Food Chemistry, 1959