Quality assessment of fried potato wedges by fuzzy logic and texture analyses

  • P. K. Ghosh, P. Bhattacharjee
  • Acta Alimentaria, June 2015, Akademiai Kiado
  • DOI: 10.1556/aalim.2014.0002

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http://dx.doi.org/10.1556/aalim.2014.0002