Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers
Yang, Yali, Achaerandio, Isabel, Pujolà, MontserratVolume:
197
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.11.028
Date:
April, 2016
File:
PDF, 656 KB
english, 2016