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The present study assessed the effects of conventional frying and air-frying on the microstructure, starch gelatinization, and digestibility of potato strips. The air fried potato showed less starch gelatinization (∼86%) and slightly higher starch digestibility (∼59%) when compared to the values of conventional frying (∼91% starch gelatinization, and ∼54% digestibility). The microstructure of the...
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