COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION

Journal of Food Science

Volumn 44, Issue 3, 1979, Pages 805-806

  AUGUSTIN, J ^a   TOMA, R B ^b   TRUE, R H ^c   SHAW, R L ^d   TEITZEL, C ^a   JOHNSON, S R ^a   ORR, P ^d  

^a UNIVERSITY OF IDAHO   (United States)

^b UNIVERSITY OF NORTH DAKOTA   (United States)

^c UNIVERSITY OF MAINE   (United States)

^d U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985206405     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1979.tb08506.x     Document Type: Article

References (7)

1. The folic acid group
2. Chlorophyll and solanine content and distribution in four varieties of potato‐ tubers
3. Solanine glycoside of the potato 2. Its distribution in the potato plant
4. The nitrogen of the potato
5. Separation of folic acid compounds by gel chromatography on Sephadex G‐15 and G‐25
6. Changes in the nutrient compositon of potatoes during home preparation