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The utilisation of potato flour in pasta production: the effect of starch-protein interactions on the physical chemical properties, and in vitro digestion behaviour, of potato enriched pasta : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
(Lincoln University, 2020)
Potato (Solanum tuberosum L.) is consumed throughout the world and regarded as a carbohydrate rich staple food, ranking behind rice, wheat, and maize as the fourth most important global crop. The potato is not only used ...