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Original article
Vol. 2, Issue 2, 2018May 31, 2018 CDT

Increasing the resistant starch content of French Fries using dehydration and retrogradation.

Shireesh Apte, Jaddyn Panjaitan, Muzzafer Ozen, Nathaniel Hardee, Skylar Staffaroni, Yisak Worku, Madison Skarda, Jordan Terrazas,
french friesresistant starchdehydrationretrogradationmetabolic disease
https://doi.org/10.64336/001c.3703
Journal of High School Science
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.
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