Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Authors: S. Reyniers, N. De Brier, N. Ooms, S. Matthijs, A. Piovesan, P. Verboven, K. Brijs, R. G. Gilbert, J. A. Delcour

Published: 2020-11-11

DOI: 10.1038/s43016-020-00180-x

Source: Full article

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Abstract

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