Vol. 2, Issue 2, 2018May 31, 2018 CDT
Increasing the resistant starch content of French Fries using dehydration and retrogradation.
Increasing the resistant starch content of French Fries using dehydration and retrogradation.
Apte, Shireesh, Jaddyn Panjaitan, Muzzafer Ozen, Nathaniel Hardee, Skylar Staffaroni, Yisak Worku, Madison Skarda, and Jordan Terrazas. 2018. “Increasing the Resistant Starch Content of French Fries Using Dehydration and Retrogradation.” Journal of High School Science 2 (2). https://doi.org/10.64336/001c.3703.