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Composition of the Potato
The EfTects of Storage
1 other sections not shown
Agric amylopectin amylose blackening boiled potato Bread and Potato brown calcium calories calorific value carbohydrates carotenoids cell walls Chem chips Colloid colour Composition concentration cooked potato cooking water cortical layer dehydrated potato dehydrated strips Dextrin diet Discolouration dried enzymes eyes and white flavour flour Food freshly cooked gelatinised glucose units heat heel end Hemicellulose increases intake of vitamin iron leaching leucoplasts loss of vitamin mainly mashed McCance mealy MEDULLARY LAYER melanin methods of cooking middle lamella mineral moisture content nicotinic acid nitrogen nitrogen content normal nutrients nutritive value outer layers oxidation oxidised pectin periderm pigment plant POTATO MARKETING BOARD potato powder potato starch potato tissue pressure cooking protein protopectin raw potato reconstituted reducing sugars riboflavin scalding shallow eyes skin Sloughing solanine soluble sprouts starch grains steaming storage parenchyma sucrose temperature texture thiamine tuber tyrosinase variety vascular ring vegetables viscosity vitamin C content white flesh Widdowson