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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

Cambios en la composición de papas de pulpa coloreada y amarilla sujetas a dos procesos de cocción

Ana Cecilia SilveiraPoscosecha de Frutas y Hortalizas. Departamento de Producción de Vegetal. Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay;Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, ChileCorrespondence[email protected]
View further author information
,
Natalia FalagánGrupo de Postrecolección y Refrigeración. Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, Cartagena, EspañaView further author information
,
Encarna AguayoGrupo de Postrecolección y Refrigeración. Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, Cartagena, EspañaView further author information
,
Francisco VilaróInstituto Nacional de Investigación Agropecuaria, Estación Experimental Wilson Ferreira Aldunate, Canelones, UruguayView further author information
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Victor Hugo EscalonaCentro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, ChileView further author information
Pages 241-248 | Received 20 Jun 2016, Accepted 20 Sep 2016, Published online: 08 Dec 2016

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