Pasta fortified with potato juice: structure, quality, and consumer acceptance / Przemystaw Kowalczewski...[et al.].

Contributor(s): Kowalczewski, Przemystaw [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Functional foods | Pasta | Potato | Microstructure In: Journal of Food Science 80 (6) 2015 : S1377-S1382
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YS2016 M01

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