✦ LIBER ✦

USDA reports new type of dehydrated mashed potatoes

Book ID: 112916647
Publisher: Springer-Verlag
Year: 1955
Tongue: English
Weight: 39 KB
Volume: 32
Category: Article
ISSN: 1099-209X
DOI: 10.1007/bf02860570

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

IRON FORTIFICATION OF DEHYDRATED MASHED

IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES

✍ G. M. SAPERS; O. PANASIUK; S. B. JONES; E. B. KALAN; F. B. TALLEY; R. L. SHAW 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 334 KB

Potato flakes. A new form of dehydrated

Potato flakes. A new form of dehydrated mashed potatoes

✍ Miles J. Willard; James Cording; R. K. Eskew; P. W. Edwards; John F. Sullivan 📂 Article 📅 1956 🏛 Springer-Verlag 🌐 English ⚖ 258 KB

Rheological properties of mashed potatoe

Rheological properties of mashed potatoes made from dehydrated flakes: effect of ingredients and freezing

✍ M. D. Alvarez; W. Canet 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 155 KB

Objective method for evaluation of textu

Objective method for evaluation of texture of dehydrated mashed potatoes using sensory evaluation as a guideline

✍ B. Ooraikul 📂 Article 📅 1974 🏛 Springer-Verlag 🌐 English ⚖ 496 KB

Vitamin Retention During Preparation and

Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules

✍ JORG AUGUSTIN; G. A. MAROUSEK; W. E. ARTZ; B. G. SWANSON 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 402 KB

Pectin changes in the pre-cooking step o

Pectin changes in the pre-cooking step of dehydrated mashed potato production

✍ Kabir H. Moledina; Muhammad Haydar; Buncha Ooraikul; Dimitri Hadziyev 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 833 KB

## 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