Iancu ML. Effect of potato (Solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 15Jun.2015 [cited 22Jul.2024];39(1):93-08. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1564