EFFECT OF COOKING METHODS ON THE NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF POTATO TUBERS. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 4, p. 26–30, 2013. Disponível em: https://ijfans.org/index.php/Journal/article/view/126. Acesso em: 9 sep. 2026.