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Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications

Ahmad Farid Azizi, Shruti Sethi, Alka Joshi, Anju Mahendru Singh, Pinky Raigond, Manoj Kumar Singh, Ramesh Kumar Yadav

2020Journal of Food Science and Technology32 citationsDOIOpen Access PDF

Topics & Concepts

FleshFood scienceBoilingChemistryPotato starchFlavourStarchGlycoalkaloidOrganic chemistryBiochemistrySolanaceaeGeneFood composition and propertiesPotato Plant ResearchPolysaccharides Composition and Applications
Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications | Litcius