Effect of storage on nutritional value of potato flour made from three potato varieties

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-10

  Misra, Anupama ^a   Kulshrestha, Kalpana ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

In vitro protein digestibility; Nutritional value; Potato flour; Proximate composition; Storage

Indexed keywords

SOLANUM TUBEROSUM;

EID: 18644373162     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040316.18576.31     Document Type: Article

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