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Articles

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Article number
1209_37
Pages
259 – 264
Language
English
Abstract

Publication
Authors
R.D.A. Amaral, B.C. Benedetti, M. Pujolà, I. Achaerandio
Keywords
Solanum tuberosum L., browning, minimal processing, refrigeration, package, french fries
Full text
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