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Effects of Cooking Methods on Nutritional Content in Potato Tubers

Crossref DOI link: https://doi.org/10.1007/s12230-018-09704-5

Published Online: 2019-01-02

Published Print: 2019-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jayanty, Sastry S.

Diganta, Kalita

Raven, Bough
Funding

Funding for this research was provided by:

USDA (10991)

Colorado Potato Administrative Committee Area II
License Information

Text and Data Mining valid from 2019-01-02
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Article History

First Online: 2 January 2019

Compliance with Ethical Standards

:

: None.