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F. R. Reis, M. L. Masson and N. Waszczynskyj, “Influence of a Blanching Pretreatment on Color, Oil Uptake and Water Activity of Potato Sticks, and Its Optimization,” Journal of Food Process Engineering, Vol. 31, No. 6, 2008, pp. 833-852. doi:10.1111/j.1745-4530.2007.00193.x

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