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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
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fns@scirp.org
Google-based Impact Factor:
0.92
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"
Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes
"
written by
Mohammed Z. Alam, Gefu Wang-Pruski, Mark Hodges, Garry R. Hawkins, Martin Dino Kubik, Sherry A. E. Fillmore
,
published by
Food and Nutrition Sciences
,
Vol.8 No.1, 2017
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Nutritional Value of Black Mahlab Seeds (Monechma ciliatum) and its Effect on Quality Attributes of Supplemented Sorghum Kisra
2021
[2]
Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions
2020
[3]
Biochemistry of Vegetables: Secondary Metabolites in Vegetables—Terpenoids, Phenolics, Alkaloids, and Sulfur‐Containing Compounds
Handbook of Vegetables and Vegetable Processing
,
2018
[4]
Comportamiento de parámetros biométricos de clones para la obtención de papa baby con pulpa pigmentada
2018
[1]
Handbook of Vegetables and Vegetable Processing
2018
DOI:
10.1002/9781119098935.ch3
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