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Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh

by Umme Salma, Hussain Md. Shahjalal, Tanvir Ahmmed, Md. Mesbah Uddin Ansary, Md. Ibrahim Khalil and Nurul Karim

Journal of Food and Nutrition Research. 2020, 8(8), 382-391. DOI: 10.12691/jfnr-8-8-1
Pub. Date: August 11, 2020Views: 6309 Downloads: 8078Like: 3

potato boiling effect proximate composition phytochemicals antioxidant activity vitamins

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