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
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2017 ◽
Vol 54
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pp. 507-517
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2019 ◽
Vol 9
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pp. 1-9
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2021 ◽
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pp. 24-35
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1988 ◽
Vol 51
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pp. 715-719
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