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

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

Chonhenchob, Vanee

Text (1997)

Part of Electronic Theses & Dissertations

Effect of oleoresin rosemary and tertiary butylhydroquinone on the development of oxidative rancidity in potato chips fried in canola and corn oils

Effect of oleoresin rosemary and tertiary butylhydroquinone on the development of oxidative rancidity in potato chips fried in canola and corn oils

Kresl, Kay Elizabeth

Text (1993)

Part of Electronic Theses & Dissertations