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Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes
Silveira, Ana Cecilia, Falagán, Natalia, Aguayo, Encarna, Vilaró, Francisco, Escalona, Victor HugoVolume:
15
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2016.1243155
Date:
April, 2017
File:
PDF, 1.10 MB
english, 2017