title
Erinevate valmistusmeetodite mõju kartuli, bataadi ja friikartulite rasvasisaldusele
The Effect of Various Cooking Methods on the Fat Content of Potatoes, Sweet Potatoes, and French Fries
author
Issakova, Alissa
keywords
bakalaureusetööd
bachelors theses
supervisor
Pitsi, Tagli
Lõugas, Tiina
study program
Toidu- ja biotehnoloogia
Food and Biotechnology
defence date
10.06.2025
language
est
institution
Tallinna Tehnikaülikool
Tallinn University of Technology
faculty
loodusteaduskond
School of Science
department / college
keemia ja biotehnoloogia instituut
Department of Chemistry and Biotechnology