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Relationship between viscosity and swelling volume, phosphorus and amylose content in potato starch

by Ezekiel R.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: January - February 2007Availability: Items available for loan: 1 .

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Changes in contents of sugars, free amino acids and phenols in four varieties of potato tubers stored at five temperatures for 180 days

by Ezekiel R.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: September - October 2007Availability: Items available for loan: 1 .

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Chipping quality of y - irradiated potatoes of three Indian cultivers stored at 8, 12 and 16 C

by Ezekiel R.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: January - February 2008Availability: Items available for loan: 1 .

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