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General Science / Re: cut and leave a potato and it turns brown, what about mashed potato?
« on: 14/10/2007 14:27:57 »
I have to check on this - and it is not readily available by googling. What I remember - and of this I am quite sure - is that what turns brown is not the starch in the potato, but the proteins. What I do not remember and have to check is whether these proteins are only denaturated or mainly leached out by the cooking process.