Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5) , 1475-1478
- https://doi.org/10.1111/j.1365-2621.1983.tb03520.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- VARIATIONS IN THE NUTRITIONAL COMPOSITION OF FRESH POTATOESJournal of Food Science, 1975
- Inductively coupled plasmasAnalytical Chemistry, 1974
- Starch and dry matter content of Netted Gem in relation to French fry textureAmerican Journal of Potato Research, 1970
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