Effect of Baking and Frying on Nutritive Value of Potatoes:...

Journal of Food Science 1983 Vol. 48; Iss. 5

Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals

NELL I. MONDY, RATHY PONNAMPALAM
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Volume:
48
Year:
1983
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1983.tb03520.x
File:
PDF, 491 KB
english, 1983
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