Romano, Annalisa http://orcid.org/0000-0001-6628-2563
D'Amelia, Vincenzo
Gallo, Veronica
Palomba, Sara
Carputo, Domenico
Masi, Paolo
Funding for this research was provided by:
Ministero dell’Istruzione, dell’Università e della Ricerca (PON02_00395_3215002)
This article is maintained by: Elsevier
Article Title: Relationships between composition, microstructure and cooking performances of six potato varieties
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2018.07.033
Content Type: article
Copyright: © 2018 Elsevier Ltd. All rights reserved.