Cite
HARVARD Citation
Singh, A. et al. (2020). Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Singh, A. et al. (2020). Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].