Results 241 to 250 of about 96,214 (255)

Composition of sulfited potatoes: Comparision with fresh and frozen potatoes

Plant Foods for Human Nutrition, 1995
J Bello
exaly  

Challenges in the Production of High-Quality Seed Potatoes (Solanum tuberosum L.) in the Tropics and Subtropics

Agronomy, 2020
Dominika Boguszewska-Mańkowska, Krystyna Zarzynska   +1 more
exaly  

The nutritional value of potatoes and potato products in theUKdiet

Nutrition Bulletin, 2013
Sigrid Gibson
exaly  

Modeling and comparative analysis of solar drying behavior of potatoes

Renewable Energy, 2020
Ahmed Djebli, Brahim Haddad
exaly  

The quality of protein of coloured fleshed potatoes

Food Chemistry, 2013
K Hamouz
exaly  

Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents

Journal of Food Science, 1997
Gurbuz Günes
exaly  

Fried potatoes: Impact of prolonged frying in monounsaturated oils

Food Chemistry, 2018
Lucia Molina Garcia, S Casal, Carla Sofia Pereira Santos   +2 more
exaly  

Potatoes, Nutrition and Health

American Journal of Potato Research, 2018
Katherine Beals
exaly  

Rapid and/or nondestructive quality evaluation methods for potatoes: A review

Computers and Electronics in Agriculture, 2015
Ahemd Rady, Daniel E Guyer
exaly  

Effect of natural extracts on the formation of acrylamide in fried potatoes

LWT - Food Science and Technology, 2014
exaly