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Journal: Appl. Sci., 2022
Volume: 12
Number: 1211
Article:
The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature
Authors:
by
Nijolė Vaitkevičienė, Elvyra Jarienė, Jurgita Kulaitienė and Dovilė Levickienė
Link:
https://www.mdpi.com/2076-3417/12/3/1211
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