POTATO FLAVOR GENERATION-AN APPROACH To THE FLAVOR IMPROVEMENT OF DEHYDRATED POTATO PRODUCTS
- 30 April 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 748-749
- https://doi.org/10.1111/j.1365-2621.1980.tb04151.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Pyrazine Retention During Production of Dehydrated Potato GranulesCanadian Institute of Food Science and Technology Journal, 1977
- Flavor and stability of dehydrated potato productsJournal of Agricultural and Food Chemistry, 1975
- Identification of compounds responsible for baked potato flavorJournal of Agricultural and Food Chemistry, 1974
- FORMATION OF A POTATO CHIP‐LIKE FLAVOR FROM METHIONINE UNDER DEEP‐FAT FRYING CONDITIONSJournal of Food Science, 1973
- Effects of pH and Temperature on the Carbonyls and Aromas Produced in Heated Amino Acid‐Sugar MixturesJournal of Food Science, 1966