potato composition
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Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips

2006 ◽  
Vol 70 (9) ◽  
pp. E519-E525 ◽  
Author(s):  
Claudia Granda ◽  
Rosana G. Moreira ◽  
Elena Castell-Perez
Keyword(s):  
Potato Chips ◽  
Acrylamide Formation ◽  
Potato Composition

Influence of potato composition on chip color quality

1997 ◽  
Vol 74 (2) ◽  
pp. 87-106 ◽  
Author(s):  
Luis E. Rodriguez-Saona ◽  
Ronald E. Wrolstad
Keyword(s):  
Chip Color ◽  
Color Quality ◽  
Potato Composition ◽  
On Chip

Potato composition: I. Tissue selection and its effects on solids content and amylose/amylopectin ratios

1978 ◽  
Vol 55 (2) ◽  
pp. 73-82 ◽  
Author(s):  
M. L. Weaver ◽  
H. Timm ◽  
M. Nonaka ◽  
R. N. Sayre ◽  
R. M. Reeve ◽  
...  
Keyword(s):  
Potato Composition ◽  
Solids Content ◽  
Composition I

Potato composition: II. Tissue selection and its effects on total sugar, total reducing sugar, glucose, fructose and sucrose contents

1978 ◽  
Vol 55 (2) ◽  
pp. 83-93 ◽  
Author(s):  
M. L. Weaver ◽  
H. Timm ◽  
M. Nonaka ◽  
R. N. Sayre ◽  
R. M. Reeve ◽  
...  
Keyword(s):  
Reducing Sugar ◽  
Total Sugar ◽  
Potato Composition

Potato composition and chipping quality

1961 ◽  
Vol 38 (5) ◽  
pp. 163-170 ◽  
Author(s):  
Edward F. Hoover ◽  
Paul A. Xander
Keyword(s):  
Potato Composition ◽  
Chipping Quality

Potato Composition, Phosphorus Components of White Potato

1955 ◽  
Vol 3 (3) ◽  
pp. 257-260 ◽  
Author(s):  
Sigmund Schwimmer ◽  
Arthur Bevenue ◽  
W. J. Weston
Keyword(s):  
White Potato ◽  
Potato Composition

Potato Composition, Survey of Major and Minor Sugar and Starch Components of White Potato

1954 ◽  
Vol 2 (25) ◽  
pp. 1284-1290 ◽  
Author(s):  
Sigmund. Schwimmer ◽  
Arthur. Bevenue ◽  
W. J. Weston ◽  
A. L. Potter
Keyword(s):  
White Potato ◽  
Potato Composition
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