Book contents
- Frontmatter
- Contents
- Dedication
- Preface
- Acknowledgements
- Abbreviations and terms
- Introduction
- 1 Structure of the potato tuber and composition of tuber dry matter
- 2 The nutritional value of the components of the tuber
- 3 Protein and other nitrogenous constituents of the tuber
- 4 Effects of storage, cooking and processing on the nutritive value of potatoes
- 5 Glycoalkaloids, proteinase inhibitors and lectins
- 6 Patterns of potato consumption in the tropics
- Index
- Frontmatter
- Contents
- Dedication
- Preface
- Acknowledgements
- Abbreviations and terms
- Introduction
- 1 Structure of the potato tuber and composition of tuber dry matter
- 2 The nutritional value of the components of the tuber
- 3 Protein and other nitrogenous constituents of the tuber
- 4 Effects of storage, cooking and processing on the nutritive value of potatoes
- 5 Glycoalkaloids, proteinase inhibitors and lectins
- 6 Patterns of potato consumption in the tropics
- Index
Summary
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- Type
- Chapter
- Information
- The Potato in the Human Diet , pp. v - viiiPublisher: Cambridge University PressPrint publication year: 1987