Functional Properties, Flavour Precursors and Electrophoretic Protein Banding Pattern of Potato Tubers and Peels

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Authors

  • Shahina Kalim
     Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128 ,IN
  • D. R. Sood
     Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004 ,IN
  • Ajit Singh
     Department of Veterinary Microbiology, CCS Haryana Agricultural University, Hisar-125004 ,IN
  • Shilpa
     Division of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu-181102 ,IN

Abstract

Potato is one of the most important staple food crops both in developed and developing countries upon which mankind depends. The potato is grown in 130 countries it is a nutritional food that is high in vitamin C and contains much needed B vitamins, iron and protein.

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Published

2009-08-01

How to Cite

Kalim, S., Sood, D. R., Singh, A., & Shilpa, . (2009). Functional Properties, Flavour Precursors and Electrophoretic Protein Banding Pattern of Potato Tubers and Peels. The Indian Journal of Nutrition and Dietetics, 46(8), 339–344. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4845

Issue

Volume 46, Issue 8, August 2009

Section

Original Articles

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