Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety
| Image |  |
|---|---|
| Description | scientific article published in April 2016 |
| Author/s |
author: Laura Idso LuAnn K Johnson Susan Raatz |
| Publication date | April 1, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |