The Indian Journal of Nutrition and Dietetics

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


Affiliations
1 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, India
2 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, India
3 Department of Veterinary Microbiology, CCS Haryana Agricultural University, Hisar-125004, India
4 Division of Veterinary Pathology, Sher-E-Kashmir University of Agricultural Sciences and Technology, R.S. Pura, Jammu-181102, India
     

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

Abstract Views: 407  |  PDF Views: 0

Authors

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

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.