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- W2027964399 abstract "Abstract Using processing, microscopic, and biochemical techniques it was shown that the flabby middle region of soggy-centered french fries coincides with the potato tuber's pith region which contains much less starch than the perimedullary and cortex regions. The presence of these contrasting tissues within the same french fry strip, resulting in the soggy center phenomenon, is considered in relation to strip orientation within tubers. Severity of the problem appears to roughly correspond with the amount of pith tissue in the tuber, and both of these factors are largely variety-dependent. The paper underlines the significance of tuber histology in studies concerning the quality of processed potato products and its relevance in breeding programs." @default.
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- W2027964399 date "1972-10-01" @default.
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- W2027964399 title "Soggy-Centered French Fries" @default.
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- W2027964399 doi "https://doi.org/10.1016/s0315-5463(72)74124-3" @default.
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