"Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)"
written by Maria E. Jimenez, Analia M. Rossi, Norma C. Sammán,
published by American Journal of Plant Sciences, Vol.6 No.5, 2015
has been cited by the following article(s):
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[7] Growth and bioactive properties of native potatoes under drought stress-Development of an integrated approach from the field to the market
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[8] سينتيک کاهش قندهاي احياکننده، تشکيل آکريل آميد و تغييرات رنگ طي سرخ کردن خلال سيب زميني‎
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[9] Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars
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[10] سینتیک کاهش قند‌های احیا کننده، تشکیل آکریل آمید و تغییرات رنگ طی سرخ کردن خلال سیب زمینی‎
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[11] Culinary properties of selected potato cultivars in relation to storage
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[12] Kinetics of reducing sugars decreasing, acrylamide formation and color changes during frying of potato strips
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[13] Vliv vybraných faktorů na kvalitu bramborových hranolek-inovace laboratorních cvičení
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