SENSORY EVALUATION OF BREADS CONTAINING VARIOUS LEVELS OF POTATO PEEL

被引：14

作者：

ORR, PH

TOMA, RB

MUNSON, ST

DAPPOLONIA, B

机构：

[1] UNIV N DAKOTA,DEPT HOME ECON & NUTR,GRAND FORKS,ND 58202

[2] UNIV MINNESOTA,DEPT HORT SCI,ST PAUL,MN 55101

[3] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58105

来源：

AMERICAN POTATO JOURNAL | 1982年 / 59卷 / 12期

关键词：

D O I：

10.1007/BF02867600

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：605 / 611

页数：7

共 9 条

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[2]

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[3]

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[4]

FORSYTHE WA, 1976, J NUTR, V106, P26

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[6]

KRITCHEVSKY D, 1977, FOOD PROD DEV, V11, P111

ORR, PH ;

TOMA, RB ;

PERSKY, B ;

TABEKHIA, MM .

AMERICAN POTATO JOURNAL, 1980, 57 (03) :115-130

[8]

Toma R. B., 1979, J FOOD SCI, V44, P805

[9]

TRUSWELL AS, 1976, LANCET, V1, P367