Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying.
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Zheng, T., & Moreira, R. G.
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Zheng, Tianyan||Moreira, Rosana G
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Deep Fat Frying
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Kinetics
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Quality
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Texture
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Ultrasound
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Vacuum Impregnating
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