Processing conditions influencing the physical properties of French fried potatoes

By A. Agblor, M. Scanlon. Potato Research, 2000

54 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fdb825d5ec8fc9580c1d2f3310e4c88487fd3011