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Electronic Theses & Dissertations
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Carbohydrates
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Fried food
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A study of certain factors influencing the culinary quality of potatoes, with special reference to the color of boiled potatoes
Glidden, Arthur W.
Text (1932)
Part of
Electronic Theses & Dissertations
The relationship between carbohydrate content and the cooking qualities of Michigan potatoes
Fisher, Jennie D.
Text (1931)
Part of
Electronic Theses & Dissertations
Evaluation of certain nutritional and sensory qualities of French fried potatoes
Evangelou, Ioannis
Text (1983)
Part of
Electronic Theses & Dissertations
Chemical and physical properties affecting the cooking of potatoes
Sharma, Mahendra Kumar
Text (1958)
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Electronic Theses & Dissertations
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