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United States Department of Agriculture

Agricultural Research Service

Laura A Idso
Grand Forks Human Nutrition Research Center
Chemist
Laura.Idso@ars.usda.gov
Phone: (701) 795-8321
Fax: (701) 795-8395
2420 2ND AVENUE NORTH
GRAND FORKS, ND, 58203


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety Reprint Icon - (Peer Reviewed Journal)
Raatz, S.K., Idso, L.A., Johnson, L.K., Jackson, M.I., Combs, Jr, G.F. 2016. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety. [epub ahead of print] http://www.sciencedirect.com/science/article/pii/S0308814616305052.
A standardized method for preparation of potatoes and analysis of their resistant starch content: Variation by cooking method and service temperature - (Abstract Only)
Jackson, M.I., Idso, L.A., Combs, G.F., Beals, K., Raatz, S.K. 2013. A standardized method for preparation of potatoes and analysis of their resistant starch content: Variation by cooking method and service temperature. Federation of American Societies for Experimental Biology Conference. 27:1074.2.
Last Modified: 7/23/2016
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