Abstract
AbstractScanning electron microscopy (SEM) was used to study the microscopic changes as well as to obtain information on surface structure of potato cells as affected by the Add‐Back (A – B) and the Freeze‐Thaw (F – T) processes for potato granule production. This SEM information was then related to other data on granule processing and end‐product quality. A comparison of the two types of the processes and product was made.
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