Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety

Published 2016 View Full Article

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Title
Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety
Authors
Keywords
Resistant starch, Potatoes, Starch analysis
Journal
FOOD CHEMISTRY
Volume 208, Issue -, Pages 297-300
Publisher
Elsevier BV
Online
2016-04-03
DOI
10.1016/j.foodchem.2016.03.120

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