Effect of slice thickness and frying temperature on color, texture and sensory properties of crisps made from four Kenyan potato cultivars.

Citation:
Abong’ GO, Okoth MW, Imungi JK, Kabira JN. "Effect of slice thickness and frying temperature on color, texture and sensory properties of crisps made from four Kenyan potato cultivars." Am. J. Food Technol. . 2011;6(9):753-762.
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