Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of baking and frying on nutritive value of potatoes. Nitrogenous constituentsAuthorsMondy, N. I.; Ponnampalam, R.SubjectsBAKING; FOOD industry; FRYING; NUTRITION; POTATOESPublicationJournal of Food Science (Wiley-Blackwell), 1983, Vol 48, Issue 6, p1613ISSN0022-1147Publication typeArticle