RAIGOND, PINKY. CHANGES IN THE STARCH AND FIBRE FRACTIONS OF FRENCH FRIES: RESPONSE OF FREEZING. Potato Journal, Himachal Pradesh, India, v. 42, n. 1, 2017. Disponível em: https://epubs.icar.org.in/index.php/PotatoJ/article/view/42944. Acesso em: 24 jun. 2026.