𝔖 Bobbio Scriptorium
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IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES

✍ Scribed by G. M. SAPERS; O. PANASIUK; S. B. JONES; E. B. KALAN; F. B. TALLEY; R. L. SHAW


Book ID
108800535
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
334 KB
Volume
39
Category
Article
ISSN
0022-1147

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## Abstract Some in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhy