Effects of boiling, warm-holding, mashing and cooling on the levels of enzyme-resistant potato starch

International Journal of Food Science and Technology

Volumn 34, Issue 3, 1999, Pages 281-286

  Gormley, Ronan ^a   Walshe, Thomas ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cooking; Freezing; Pancreatic amylase; Potato cultivars

Indexed keywords

ANNA; SOLANUM TUBEROSUM;

EID: 0033240068     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00270.x     Document Type: Article

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