The effects of boiling and leaching on the content of potassium and other minerals in potatoes

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Bethke, P C ^a   Jansky, S H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Boiling; Leaching; Minerals; Potassium; Potato

Indexed keywords

MINERAL; POTASSIUM;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; FOOD HANDLING; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PARTICLE SIZE; POTATO;

COOKERY; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MINERALS; NUTRITIVE VALUE; PARTICLE SIZE; POTASSIUM; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 44949254089     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00782.x     Document Type: Article

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