Sensory evaluation of breads containing various levels of potato peel

PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

R. B. Toma, P. H. Orr, B.L. D'Appolonia et al. · Journal of Food Science · 1979 · 94 citations

Agriculture, Food Science, Nutritional Sciences +16

BRAN AND BLOOD-LIPIDS

A. Stewart Truswell, RuthM. Kay · The Lancet · 1976 · 89 citations

Radical or Conservative ?

N. R. Ling, E M HUSBAND · The Lancet · 1964 · 47 citations

Social Sciences, Political Science, Democratization +8

COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION

JORG AUGUSTIN, R. B. Toma, Ruth H. True et al. · Journal of Food Science · 1979 · 27 citations

Agriculture, Food Science, Nutritional Sciences +13