Sensory evaluation of breads containing various levels of potato peel
- 1 December 1982
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 59 (12) , 605-611
- https://doi.org/10.1007/bf02867600
Abstract
No abstract availableKeywords
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- COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITIONJournal of Food Science, 1979
- A review of research on effects of fiber intake on manThe American Journal of Clinical Nutrition, 1978
- BRAN AND BLOOD-LIPIDSThe Lancet, 1976
- Effects of Rations Containing Newsprint on Flavor of MilkJournal of Dairy Science, 1972