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Potato ( Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments
Ngobese, Nomali Z., Workneh, Tilahun S.Volume:
97
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.07.039
Date:
November, 2018
File:
PDF, 4.30 MB
english, 2018