1.
Raigond P, Singh B, Kaundal B. CHANGES IN THE STARCH AND FIBER FRACTIONS OF FRENCH FRIES: RESPONSE OF FREEZING. PotatoJ [Internet]. 2015 Jul. 10 [cited 2025 Nov. 1];42(1). Available from: https://epubs.icar.org.in/index.php/PotatoJ/article/view/50158