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                                       Details for article 6 of 26 found articles
 
 
  Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
 
 
Title: Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
Author: Botero-Uribe, Maria
Fitzgerald, Melissa
Gilbert, Robert G.
Midgley, Jocelyn
Appeared in: Trends in food science and technology. [Regular ed.]
Paging: Volume 67 (2017) nr. C pages 1-11
Year: 2017
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 6 of 26 found articles
 
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