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

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JHSS

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, May.