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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor | Universitat Politècnica de Catalunya. PV - Patologia Vegetal |
dc.contributor.author | Yang, Yali |
dc.contributor.author | Achaerandio Puente, María Isabel |
dc.contributor.author | Pujolà Cunill, Montserrat |
dc.date | 2016-04-15 |
dc.identifier.citation | Yang, Y., Achaerandio, I., Pujola, M. Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers. "Food chemistry", 15 Abril 2016, vol. 197, p. 1301-1310. |
dc.identifier.citation | 0308-8146 |
dc.identifier.citation | 10.1016/j.foodchem.2015.11.028 |
dc.identifier.uri | http://hdl.handle.net/2117/83607 |
dc.language.iso | eng |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana |
dc.subject | Potatoes |
dc.subject | Antioxidant activity |
dc.subject | Baking |
dc.subject | Boiling |
dc.subject | Microwaving |
dc.subject | Resistant starch |
dc.subject | Texture |
dc.subject | ANTIOXIDANT PROPERTIES |
dc.subject | COOKED POTATOES |
dc.subject | TOTAL PHENOLS |
dc.subject | CV MONALISA |
dc.subject | VEGETABLES |
dc.subject | QUALITY |
dc.subject | STORAGE |
dc.subject | STARCH |
dc.subject | COLOR |
dc.subject | MICROSTRUCTURE |
dc.subject | Tubercles |
dc.title | Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers |
dc.type | info:eu-repo/semantics/updatedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |