Potato Production, Usage, and Nutrition—A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.724479
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1. Reducing process-induced toxins in foods
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3. Determination of Acrylamide during Roasting of Coffee
4. Phenolic constituents levels in cv. Agria potato under microwave processing
5. Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)
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