Comparative study on the qualities of dried slices and fried crisps made from different potato varieties

LI Yao, LIU Haibo, JIN Xuedong, WANG Hui, LIU Xiong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 152-159.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 152-159. DOI: 10.13995/j.cnki.11-1802/ts.028458

Comparative study on the qualities of dried slices and fried crisps made from different potato varieties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 152-159 https://doi.org/10.13995/j.cnki.11-1802/ts.028458

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