Cite
MLA Citation
Abhilasha Singh et al.. “Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates.” Lebensmittel-Wissenschaft + Technologie =, vol. 127, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100104135614.0x00005b