-
1
-
-
84882497643
-
Effect of potato flour from different potato varieties on physical dough properties and quality of Saudi Arabian flat bread
-
H.A. Al-Mane (1991) Effect of potato flour from different potato varieties on physical dough properties and quality of Saudi Arabian flat bread. Annals of Agricultural Science 36 137-144.
-
(1991)
Annals of Agricultural Science
, vol.36
, pp. 137-144
-
-
Al-Mane, H.A.1
-
2
-
-
53249086000
-
Effect of emulsifiers on wheat–potato composite flour for the production of leavened flat bread (naan)
-
F.M. Anjum, I. Pasha, S. Ahmad, M.I. Khan and Z. Iqbal (2008) Effect of emulsifiers on wheat–potato composite flour for the production of leavened flat bread (naan). Nutrition & Food Science 38 482-491.
-
(2008)
Nutrition & Food Science
, vol.38
, pp. 482-491
-
-
Anjum, F.M.1
Pasha, I.2
Ahmad, S.3
Khan, M.I.4
Iqbal, Z.5
-
3
-
-
4344670569
-
Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene
-
M. Benmoussa, L.P. Vezina, M. Page, P. Gelinas, S. Yelle and S. Laberge (2004) Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene. Biotechnology & Bioengineering 87 495-500.
-
(2004)
Biotechnology & Bioengineering
, vol.87
, pp. 495-500
-
-
Benmoussa, M.1
Vezina, L.P.2
Page, M.3
Gelinas, P.4
Yelle, S.5
Laberge, S.6
-
5
-
-
3943110267
-
Some chemical, rheological and textural characteristics of composite flours based on wheat and tubers
-
S. Chandra Shekara and S.R. Shurpalekar (1983) Some chemical, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology 20 308-312.
-
(1983)
Journal of Food Science and Technology
, vol.20
, pp. 308-312
-
-
Chandra Shekara, S.1
Shurpalekar, S.R.2
-
7
-
-
84882544239
-
Novel ingredients in optimising gluten-free bread acceptability
-
Cambridge, UK: Woodhead
-
E. Gallagher, D. McCarthy, T.R. Gormley and E.K. Arendt (2005) Novel ingredients in optimising gluten-free bread acceptability. Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May 2004, Harrogate, UK Cambridge, UK: Woodhead 355-362.
-
(2005)
Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May 2004, Harrogate, UK
, pp. 355-362
-
-
Gallagher, E.1
McCarthy, D.2
Gormley, T.R.3
Arendt, E.K.4
-
8
-
-
0043184288
-
Effect of processing on potato starch: In vitro availability and glycaemic index
-
A. Garcia Alonso and I. Goni (2000) Effect of processing on potato starch: In vitro availability and glycaemic index. Starch/Staerke 52 81-84.
-
(2000)
Starch/Staerke
, vol.52
, pp. 81-84
-
-
Garcia Alonso, A.1
Goni, I.2
-
9
-
-
6444226908
-
Food and drinking patterns as predictors of 6 year BMI adjusted changes in waist circumference
-
J. Halkjaer, T.I.A. Sorensen, A. Tjonneland, P. Togo, C. Holst and B.L. Heitmann (2004) Food and drinking patterns as predictors of 6 year BMI adjusted changes in waist circumference. British Journal of Nutrition 92 735-748.
-
(2004)
British Journal of Nutrition
, vol.92
, pp. 735-748
-
-
Halkjaer, J.1
Sorensen, T.I.A.2
Tjonneland, A.3
Togo, P.4
Holst, C.5
Heitmann, B.L.6
-
10
-
-
0000341913
-
-
R. Macrae, R.K. Robinson, M.J. Sadler (Eds), London: Academic Press
-
P. Haridas Rao (1993) R. Macrae, R.K. Robinson, M.J. Sadler (Eds) Encyclopedia of Food Science, Food Technology and Nutrition Chapati and related products Vol. 2 London: Academic Press 795-801.
-
(1993)
Encyclopedia of Food Science, Food Technology and Nutrition Chapati and related products
, vol.2
, pp. 795-801
-
-
Haridas Rao, P.1
-
11
-
-
0038685977
-
The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties
-
J.S. Higley, S.L. Love, W.J. Price, J.E. Nelson and K.C. Huber (2003) The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties. American Journal of Potato Research 80 195-206.
-
(2003)
American Journal of Potato Research
, vol.80
, pp. 195-206
-
-
Higley, J.S.1
Love, S.L.2
Price, W.J.3
Nelson, J.E.4
Huber, K.C.5
-
14
-
-
84987199106
-
Fortification of bread with potato products
-
D. Knorr (1979) Fortification of bread with potato products. Starch/Staerke 31 242-246.
-
(1979)
Starch/Staerke
, vol.31
, pp. 242-246
-
-
Knorr, D.1
-
15
-
-
2442596190
-
Glycoalkaloids and metabolites inhibit the growth of human colon (HT29) and liver (HepG2) cancer cells
-
K.R. Lee, N. Kozukue, J.S. Han, J.H. Park, E.Y. Chang, E.J. Baek, J.S. Chang and M. Friedman (2004) Glycoalkaloids and metabolites inhibit the growth of human colon (HT29) and liver (HepG2) cancer cells. Journal of Agricultural and Food Chemistry 52 2832-2839.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, pp. 2832-2839
-
-
Lee, K.R.1
Kozukue, N.2
Han, J.S.3
Park, J.H.4
Chang, E.Y.5
Baek, E.J.6
Chang, J.S.7
Friedman, M.8
-
16
-
-
0021125288
-
The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solanum tuberosum): A review
-
S.C. Morris and T.H. Lee (1984) The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solanum tuberosum): A review. Food Technology Association of Australia 36 118-124.
-
(1984)
Food Technology Association of Australia
, vol.36
, pp. 118-124
-
-
Morris, S.C.1
Lee, T.H.2
-
17
-
-
0036879972
-
Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparation
-
S.U. Okorie, C.U. Ndukwe and E.I. Umekwe (2002) Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparation. Journal of Food Science and Technology 39 686-689.
-
(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
-
-
0041788026
-
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
-
-
Pant, S.1
Kulshrestha, K.2
-
21
-
-
61849123281
-
A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars
-
M.Z.I. Sarker, H. Yamauchi, S.-J. Kim, C. Matsuura-Endo, S. Takigawa, N. Hashimoto and T. Noda (2008) A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Food Science and Technology Res 14 211-216.
-
(2008)
Food Science and Technology Res
, vol.14
, pp. 211-216
-
-
Sarker, M.Z.I.1
Yamauchi, H.2
Kim, S.-J.3
Matsuura-Endo, C.4
Takigawa, S.5
Hashimoto, N.6
Noda, T.7
-
22
-
-
0042232727
-
Physicochemical, rheological and cookie making properties of corn and potato flours
-
J. Singh, N. Singh, T.R. Sharma and S.K. Saxena (2003) Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry 83 387-393.
-
(2003)
Food Chemistry
, vol.83
, pp. 387-393
-
-
Singh, J.1
Singh, N.2
Sharma, T.R.3
Saxena, S.K.4
-
23
-
-
19544391592
-
Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physicochemical and functional properties of their flours
-
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.
-
(2005)
Journal of the Science of Food and Agriculture
, vol.85
, pp. 1275-1284
-
-
Singh, N.1
Kaur, L.2
Ezekiel, R.3
Guraya, H.S.4
-
24
-
-
25144453270
-
Physico-chemicals, rheological and chapatti making properties of flours from some Indian potato cultivars
-
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.
-
(2005)
Journal of Food Science and Technology
, vol.42
, pp. 344-348
-
-
Singh, N.1
Kaur, S.P.2
Kaur, L.3
Sodhi, N.S.4
-
25
-
-
84882543800
-
Potato fiber preparation—Chemical characteristics, microstructure and functional properties in baking products
-
M. Soral Smietana, A. Walkowski, M. Wronkowska and G. Lewandowicz (2003) Potato fiber preparation—Chemical characteristics, microstructure and functional properties in baking products. Polish Journal of Food and Nutrition Sciences 12 119-124.
-
(2003)
Polish Journal of Food and Nutrition Sciences
, vol.12
, pp. 119-124
-
-
Soral Smietana, M.1
Walkowski, A.2
Wronkowska, M.3
Lewandowicz, G.4
-
26
-
-
84882509534
-
-
Washington, DC: U.S. Department of Agriculture
-
R.H. Treadway, C.O. Willits, E.G. Heisler, L.R. Ross and M.F. Osborne (1950) Composition of Flour from the 1948 Potato Crop, No. AIC-277. Washington, DC: U.S. Department of Agriculture
-
(1950)
Composition of Flour from the 1948 Potato Crop, No. AIC-277
-
-
Treadway, R.H.1
Willits, C.O.2
Heisler, E.G.3
Ross, L.R.4
Osborne, M.F.5
-
27
-
-
0013183450
-
Potato flour
-
W.F. Talburt, O. Smith (Eds), 4th ed., New York: Van Nostrand Reinhold
-
M.J. Willard and V.M. Hix (1987) Potato flour. W.F. Talburt, O. Smith (Eds) Potato Processing 4th ed. New York: Van Nostrand Reinhold 665-681.
-
(1987)
Potato Processing
, pp. 665-681
-
-
Willard, M.J.1
Hix, V.M.2
-
29
-
-
38849189294
-
Thermal analysis of mixtures of wheat flour and potato starches
-
I.S.M. Zaidul, H. Yamauchi, C. Matsuura Endo, S. Takigawa and T. Noda (2008) Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocolloids 22 499-504.
-
(2008)
Food Hydrocolloids
, vol.22
, pp. 499-504
-
-
Zaidul, I.S.M.1
Yamauchi, H.2
Matsuura Endo, C.3
Takigawa, S.4
Noda, T.5
|