Amino acid composition and nutritional value of four cultivated South American potato species
By V. Bártová, J. Bárta, A. Brabcová, Z. Zdráhal, V. Horáčková. 2015
104 citations recorded by the source corpus.
Subfields: Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/3abf12c8faff52ec99ea15d70ea433dc802995ef
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- Taihua Mu
- Xingli Liu
- Miao Zhang
- Hongnan Sun
- Jingwang Chen
Citations in the corpus
- Influence of potato flour on dough rheological properties and quality of steamed bread (2016, background): “Potato flour protein is characterized by balanced amino acid composition, which improves the deficiency of cereal proteins, and the dietary fibre (Bártová et al. 2015).”