Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes by Ana Cecilia Silveira, Natalia Falagán, Encarna Aguayo, Francisco Vilaró, Victor Hugo Escalona

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Chips de papa, la fritura en vacío y beneficios para la salud by María José Crosa, Marta Elichalt, Verónica Skerl, Mónica Cadenazzi, Laura Olazábal, Roberto Silva, Gabriela Suburú, Marina Torres, Francisco Vilaró, Gabriel Estellano

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