Influence of processing on in vitro digestibility and fermentability of potatoes
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Author
Date
2000Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-003910190Publication status
publishedExternal links
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Publisher
ETH ZürichSubject
KARTOFFEL-VERARBEITUNGSPRODUKTE (LEBENSMITTELINDUSTRIE); KARTOFFELN (PFLANZENBAU); MODELLRECHNUNG UND COMPUTERANWENDUNGEN IN DER LEBENSMITTELTECHNOLOGIE; PHYSIOLOGISCHES VERHALTEN VON LEBENSMITTELN (HUMANERNÄHRUNG); STÄRKE (BIOCHEMIE); KARTOFFELSTÄRKE (STÄRKEPRODUKTION); POTATO PROCESSING PRODUCTS (FOOD INDUSTRY); POTATOES (CROP PRODUCTION); MATHEMATICAL MODELING AND COMPUTER APPLICATIONS IN FOOD TECHNOLOGY; PHYSIOLOGICAL BEHAVIOUR OF FOODS (HUMAN NUTRITION); STARCH (BIOCHEMISTRY); POTATO STARCH (STARCH PRODUCTION)Organisational unit
03240 - Amadò, Renato
Notes
Diss. Naturwissenschaften ETH Zürich, Nr. 13709, 2000.More
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ETH Bibliography
yes
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