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- W1745698586 abstract "If mashed potato powder is stored at different temperatures two types of deterioration may be detected: (1) the development of a brown colour and charred taste and (2) the development of an “off” flavour. Both are accelerated by increasing the storage temperature but at high temperatures the latter is masked by the former. Both are influenced by moisture content, a high moisture content promoting the first and retarding the second. The first type of deterioration is the subject of the present paper." @default.
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- W1745698586 date "1945-07-01" @default.
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- W1745698586 title "Mashed potato powder. III. The high-temperature browning of mashed potato powder" @default.
- W1745698586 doi "https://doi.org/10.1002/jctb.5000640712" @default.
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