Influence of a three stage hybrid ultrasound–osmotic–frying process on production of low‐fat fried potato strips

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|98|4|1485-1491

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.98, Iss.4, 2018-03, pp. : 1485-1491

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