The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Jin Zhang, Yang Ni, Jinwei Li, Liuping Fan
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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