Production and use of raw potato flour in Mauritian traditional foods

Food and Nutrition Bulletin

Volumn 17, Issue 2, 1996, Pages 162-168

  Kulkarni, Karuna D ^a   Govinden, Noel ^b   Kulkarni, Dilip ^a,c  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

^b Mauritius Sugar Industry Research Institute   (Mauritius)

^c UNIVERSITY OF MAURITIUS   (Mauritius)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 0013245661     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482659601700210     Document Type: Article

References (12)

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11. Kulkarni KD, Govinden V, Kulkarni DN. Crisp quality of two potato varieties: effects of dehydration and rehydration. J Sci Food Agric 1994;64:205-10.
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