GLYCOALKALOID STABILITY DURING THE EXTRUSION OF POTATO FLAKES

被引：7

作者：

MAGA, JA

机构：

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1980年 / 4卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1980.tb00613.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：291 / 296

页数：6

共 10 条

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[3] MODIFICATIONS OF COMPREHENSIVE METHOD FOR TOTAL GLYCOALKALOID DETERMINATION [J].

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[4]

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[5]

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[6] EVALUATION OF A COMPREHENSIVE METHOD FOR TOTAL GLYCOALKALOID DETERMINATION [J].

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GREGORY, P .

AMERICAN POTATO JOURNAL, 1979, 56 (01) :27-33

[7] POTATO GLYCOALKALOIDS [J].

MAGA, JA .

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[8]

MAGA JA, 1978, LEBENSM WISS TECHNOL, V11, P192

[9] MELTING-POINT OF ALPHA-SOLANINE [J].

PORTER, WL .

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[10] TOTAL GLYCOALKALOIDS IN POTATOES AND POTATO-CHIPS [J].

SIZER, CE ;

MAGA, JA ;

CRAVEN, CJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :578-579

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