ISSN 2575-6206
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.
Articles in Vol. 2, Issue 2, 2018
Vol. 2, Issue 2, 2018
- Increasing the resistant starch content of French Fries using dehydration and retrogradation.Shireesh ApteJaddyn PanjaitanMuzzafer OzenNathaniel HardeeSkylar StaffaroniYisak WorkuMadison SkardaJordan Terrazas
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.