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The proximate composition and glycoalkaloid content of three potato meals

โœ Scribed by Alfred A. Bushway; Ann W. Bushway; Paul R. Belyea; Rodney J. Bushway

Book ID
112913276
Publisher
Springer-Verlag
Year
1980
Tongue
English
Weight
266 KB
Volume
57
Category
Article
ISSN
1099-209X

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๐Ÿ“œ SIMILAR VOLUMES

The glycoalkaloid content of some edible
The glycoalkaloid content of some edible solanaceous fruits and potato products
โœ P. Geraint Jones; G. Roger Fenwick ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 185 KB

## Abstract The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g^โˆ’1^ fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels