Search results

Showing 1 to 8 of 8 results

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
Recovery and biological value of protein from waste effluent of potato chip processing : methods of recovery and biological value as affected by variety and treatment
Meister-Clemons, Erhard

Text (1975)
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
Kresl, Kay Elizabeth

Text (1993)
Part of Electronic Theses & Dissertations
Experiments on the long-term storage of chipping potatoes
Fick, Robert James

Text (1994)
Part of Electronic Theses & Dissertations
Rate of lipid oxidation at varying initial oxygen concentrations using oxygen absorbing sachets in the packages
Thomas, Dena Briggs

Text (1994)
Part of Electronic Theses & Dissertations
An investigation of the genetics of chip color in stored potatoes (Solanum tuberosum L.)
Kells, Donna H.

Text (1992)
Part of Electronic Theses & Dissertations
Studies on conditioning of potatoes for potato chips making
Miyamoto, Takao

Text (1957)
Part of Electronic Theses & Dissertations
The influence of certain environmental factors of the production and quality of potatoes for the potato chip industry
Salunkhe, D. K.

Text (1953)
Part of Electronic Theses & Dissertations