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1 Ergebnisse
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Texture and in vitro starch digestion kinetics of French fr..:
Leong, Sze Ying
;
Roberts, Rebecca
;
Hu, Zhihao
...
Applied Food Research. 2 (2022) 2 - p. 100194 , 2022
Link:
https://doi.org/10.1016/j.afres.2022.100194
RT Journal T1
Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.afres.2022.100194&Exemplar=1&LAN=DE A1 Leong, Sze Ying A1 Roberts, Rebecca A1 Hu, Zhihao A1 Bremer, Phil A1 Silcock, Patrick A1 Toepfl, Stefan A1 Oey, Indrawati PB Elsevier BV YR 2022 SN 2772-5022 JF Applied Food Research VO 2 IS 2 SP 100194 LK http://dx.doi.org/https://doi.org/10.1016/j.afres.2022.100194 DO https://doi.org/10.1016/j.afres.2022.100194 SF ELIB - SuUB Bremen
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