Simplified texture profile analysis of cooked potatoes
نویسندگان
چکیده
منابع مشابه
Analysis of phytate in raw and cooked potatoes
The phytate (myo-inositol hexakisphosphate) contents of eight varieties of potato (Solanum tuberosum) stored at 4 C for approximately 3 months ranged from 0.111% to 0.269% of dry weight. The phytate was distributed evenly throughout raw unpeeled russet potatoes. There were no significant differences in phytate content between raw russet potatoes and those which had been boiled, baked or microwa...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2000
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910009524627