Concepedia

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Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

DOI

41

Citations

49

References

2020

Year

Stijn Reyniers, Niels De Brier, Nand Ooms, Sandra Matthijs, Agnese Piovesan, Pieter Verboven, Kristof Brijs, Robert G. Gilbert, Jan A. Delcour
Nature Food

References

YearCitations

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