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Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars
Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Maire LaureLanguage:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.1080/09637486.2016.1226272
Date:
September, 2016
File:
PDF, 1.24 MB
english, 2016