Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying

Published 2008 View Full Article

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Title
Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 89, Issue 1, Pages 72-79
Publisher
Elsevier BV
Online
2008-04-18
DOI
10.1016/j.jfoodeng.2008.04.008

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