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Effect of Blanching on Structural Quality of Dried Potato Slices

Maté1, Quartaert, Meerdink

  • 1Food and Bioprocess Engineering Group, Department of Food Science and Technology, Wageningen Agricultural University, P.O. Box 8129, Wageningen 6700EV, The Netherlands.

Journal of Agricultural and Food Chemistry
|February 7, 2001
PubMed

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