Mashed potato powder. III. The high‐temperature browning of mashed potato powder

• 1 July 1945
• journal article
• research article
• Published by Wiley in Journal of the Society of Chemical Industry
• Vol. 64  (7) , 215-218
• https://doi.org/10.1002/jctb.5000640712

Abstract

Keywords

• POTATO POWDER
• MASHED POTATO
• HIGH TEMPERATURES
• BROWNING
• TYPE OF DETERIORATION
• FORMER
• TASTE