Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all forms

Advances in Nutrition

Volumn 4, Issue 3, 2013, Pages

  Decker, Eric A ^a   Ferruzzi, Mario G ^b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

CDRF, controlled dynamic radiant frying; RS, resistant starch; SDS, slowly digestible starch

Indexed keywords

TRACE ELEMENT;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; FOOD HANDLING; HUMAN; METHODOLOGY; POTATO; PROCEDURES;

COOKING; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MICRONUTRIENTS; SOLANUM TUBEROSUM;

EID: 84887389222     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.112.003574     Document Type: Article

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