Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers - Concepedia

Concepedia

Publication | Open Access

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

DOI Full Paper Access

75

Citations

37

References

2015

Year

Yali Yang, Isabel Achaerandio, Montserrat Pujolà Cunill

Food ChemistryNutritionFood AnalysisCrop QualityAgricultural EconomicsFood QualityPotato TubersVegetable ProductionPhysical PropertiesHealth Sciences

References

	Year	Citations

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