Biochemical composition and chipping quality of potato tubers during storage as influenced by fertilizer application

Journal of Food Science and Technology

Volumn 41, Issue 5, 2004, Pages 542-547

  Mehta, Ashiv ^a   Singh, S P ^b  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

^b CH CHARAN SINGH UNIVERSITY   (India)

Author keywords

Chip colour; Chip yield; Dry matter content; Fertilizers; Free amino acids; Free sugars; Potato tubers; Total phenols

Indexed keywords

AMINO ACIDS; COLOR; COOLING; EVAPORATION; FERTILIZERS; FOOD PROCESSING; FOOD STORAGE;

CHIP COLOR; CHIP YIELD; DRY MATTER CONTENT; FREE AMINO ACIDS; FREE SUGARS; POTATO TUBERS; TOTAL PHENOLS;

FOOD PRODUCTS;

AMINO ACIDS; COOLING; EVAPORATION; FERTILIZERS; FOOD STORAGE;

SOLANUM TUBEROSUM;

EID: 17044425983     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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