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Improvement of color and limpness of fried potatoes by in situ pectinesterase activation

✍ Scribed by Antonio Aguilera-Carbó; Julio César Montañez; Antonio Anzaldúa-Morales; María Luz Reyes; J. Contreras-Esquivel; C. Noé Aguilar

No coin nor oath required. For personal study only.

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