Nutritional quality and processability of selected varieties and lines of potatoes
1994
Rotkiewicz, W. | Borowski, J. | Szewczyk, I. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka) | Blonski, Z. (Zaklad Hodowli Tworczej Ziemniaka, Dybowo k. Mikolajek (Poland))
In these studies the chemical composition and functional quality of four certified varieties were assayed. The analyses included the determination of the content of dry matter, total and protein nitrogens, and amino acid composition. Basing on amino acid composition, limiting amino acid index, essential amino acids integrated index and the protein efficiency ratio were computed. It was also determined the flesh colour of raw and cooked tubers, the taste of tubers and the use type
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