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Volumn , Issue , 2011, Pages 247-259

Use of Potato Flour in Bread and Flat Bread

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EID: 84881475728     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-380886-8.10023-6     Document Type: Chapter
Times cited : (15)

References (29)
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  • 2
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  • 5
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    • (1983) Journal of Food Science and Technology , vol.20 , pp. 308-312
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  • 8
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    • (2000) Starch/Staerke , vol.52 , pp. 81-84
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  • 11
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    • Higley, J.S.1    Love, S.L.2    Price, W.J.3    Nelson, J.E.4    Huber, K.C.5
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  • 16
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    • The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solanum tuberosum): A review
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    • (1984) Food Technology Association of Australia , vol.36 , pp. 118-124
    • Morris, S.C.1    Lee, T.H.2
  • 17
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    • (2002) Journal of Food Science and Technology , vol.39 , pp. 686-689
    • Okorie, S.U.1    Ndukwe, C.U.2    Umekwe, E.I.3
  • 18
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    • Physical characteristics of potato flour made from six varieties
    • S. Pant and K. Kulshrestha (1995) Physical characteristics of potato flour made from six varieties. Journal of Food Science and Technology 32 71-73.
    • (1995) Journal of Food Science and Technology , vol.32 , pp. 71-73
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  • 22
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    • Physicochemical, rheological and cookie making properties of corn and potato flours
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  • 23
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    • N. Singh, L. Kaur, R. Ezekiel and H.S. Guraya (2005) Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture 85 1275-1284.
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    • Singh, N.1    Kaur, L.2    Ezekiel, R.3    Guraya, H.S.4
  • 24
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    • N. Singh, S.P. Kaur, L. Kaur and N.S. Sodhi (2005) Physico-chemicals, rheological and chapatti making properties of flours from some Indian potato cultivars. Journal of Food Science and Technology 42 344-348.
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  • 27
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.