Potato Processing |
Contents
CHAPTER PAGE 1 HISTORY OF POTATO PROCESSING | 1 |
STRUCTURE AND CHEMICAL COMPOSITION OF THE POTATO TUBER | 12 |
POTATO VARIETIES | 44 |
Copyright | |
19 other sections not shown
Other editions - View all
Common terms and phrases
acid added amount application areas blight browning cause cent changes chemical color contain continuous cooking crop darkening decrease dehydrated desirable discoloration disease drum dry matter early effect equipment et al factors fertilizer flavor flour Food French fries frozen frying glucose granules growing grown harvest heat higher important increase industry influence late less loss lower Maine mashed material maturity method Michigan moisture nitrogen obtained occurs operation packaging peeling period plants potato chips potato starch prepared present processing reducing sugars relation removed reported Research resistance result salt season showed shown slices Smith soil solids solution specific gravity spray sprout starch steam storage stored studies sugar surface Table temperature tion tissue tubers United usually varieties vegetables weight yield