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Some aspects of cooked potato texture and appearance: I. translucency

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  1. Camóbell Institute for Agricultural Research, Riverton, New Jersey

    C. W. Bretzloff

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  1. C. W. Bretzloff
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Bretzloff, C.W. Some aspects of cooked potato texture and appearance: I. translucency. American Potato Journal 45, 17–32 (1968). https://doi.org/10.1007/BF02863027

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