Influence of blanching of slices of potato varieties on chipping quality

Journal of Food Science and Technology

Volumn 45, Issue 4, 2008, Pages 364-367

  Marwaha, R S ^a   Kumar, Dinesh ^a   Singh, S V ^a   Pandey, S K ^a  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

Author keywords

Blanching; Chips; Potato; Quality

Indexed keywords

ACIDS; AMINES; AMINO ACIDS; COLOR; FOOD PRESERVATION; FOOD PROCESSING; OPTICAL PROPERTIES; ORGANIC ACIDS; PHENOLS; SUGAR (SUCROSE); SUGARS;

CHEMICAL COMPOSITIONS; FREE AMINO ACIDS; HIGH YIELD; INDIAN POTATO; NATURAL PIGMENTS; POTATO SLICES; POTATO VARIETIES; REDUCING SUGARS; TOTAL PHENOLS; TYROSINE (TYR);

BLEACHING;

OROGENIA; SOLANUM TUBEROSUM;

EID: 47549090632     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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