Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Chonhenchob, Vanee

Date: 1997

Subjects: Color of food
Maillard reaction
Potato chips

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiv, 161 pages

Permalink: https://doi.org/doi:10.25335/rct8-s062