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United States Department of Agriculture

Agricultural Research Service

Related Topics

Laura A Idso
Grand Forks Human Nutrition Research Center
Chemist

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 -
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 -
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: 5/2/2016
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