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Journal: Processes, 2025
Volume: 13
Number: 2668
2668
Article: Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips
Authors: by Henry Palomino-Rincón, Betsy S. Ramos-Pacheco, Dianeth Buleje Campos, Rodrigo J. Guzmán Gutiérrez, Evelin M. Yauris-Navez and Elizabeth Alarcón-Quispe
Link: https://www.mdpi.com/2227-9717/13/8/2668

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