Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karuna D. Kulkarni"'
Publikováno v:
Food and Nutrition Bulletin. 17:1-8
Potato flour is a highly versatile raw material that can be used in several processed food products. Two Mauritian potato cultivars were turned into flour and used to prepare mash, gulab jamuns, and paratha, three traditional Mauritian foods. The sam
Publikováno v:
Journal of the Science of Food and Agriculture. 64:205-210
Crisps adversely made from stored whole potatoes turn brown, whereas texture is adversely affected when crisps are made from dehydrated slices. Rehydration as a step prior to crisp-making has been investigated in two commercially grown potato varieti
Publikováno v:
Food and Nutrition Bulletin. 13:1-7
The high-volume/high-viscosity character of many commercially available weaning foods is a major constraint in providing children with enough calorie density. An attempt was made to formulate low-cost, nutritive but bulk-reduced weaning foods using s