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United States Department of Agriculture

Agricultural Research Service

Laura A Idso
Grand Forks Human Nutrition Research Center
Chemist

Phone: (701) 795-8321
Fax: (701) 795-8395
2420 2ND AVE N
GRAND FORKS, ND, 58203


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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: 7/28/2014
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