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  2. Universitat Politècnica de Catalunya
  3. Departament d'Enginyeria Agroalimentària i Biotecnologia
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Universitat Politècnica de Catalunya

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Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L) 

Yang, Yali (Date of defense: 2015-09-29)

La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos ...

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Director

Achaerandio Puente, Isabel (1)

Pujolà Cunill, Montserrat (1)

Date of defense

2015 (1)

Language

eng (1)

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Subjects

631 - Agriculture in general (1)

633 - Field crops and their production (1)

... Show more

Full text availability

Open access (1)

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