ShareSummary
Different varieties of potato tuber were processed with germination inhibitors, while others were not. Various samples were kept for different times at several temperatures. The change in sugar content is noted, together with any correlation between those sugar contents and chip colour from different samples. Results are given.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-0299
- Languages: German
- Source: Kartoffelbau - vol. 43 - n. 10
- Publication date: 1992
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Glucide; Variety; Fried potato; Cold storage; Colour
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Mainechip: a new chipping potato variety for co...
- Author(s) : REEVES A. F., PORTER G. A., MANZER F. E., WORK T. M., DAVIS A. A., PLISSEY E. S.
- Date : 1994
- Languages : English
- Source: Am. Potato J. - vol. 71 - n. 4
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Conditions of potatoes cold storage and chips q...
- Author(s) : SZEBIOTKO K., PISKORZ B. J., PIASECKI M.
- Date : 1993/10
- Languages : Polish
- Source: Przemysl Spozywczy - n. 47
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Cold storing ability. Studies on potato cultivars.
- Author(s) : GRASSERT V., SCHULER K.
- Date : 1993
- Languages : German
- Source: Kartoffelbau - vol. 44 - n. 2
View record
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Changes in reducing sugars and sucrose during s...
- Author(s) : PINTO J. E. B. P., PINTO C. A. B. P.
- Date : 1993
- Languages : English
- Source: Ciênc. rural - vol. 23 - n. 3
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EFFECTS OF SHORT PERIODS OF CHILLING AND WARMIN...
- Author(s) : EWING E., SENESAC A., SIECZKA J.
- Date : 1981
- Languages : English
- Source: Am. Potato J. - vol. 58 - n. 12
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