NEW LOW-OIL CONTENT FRENCH FRIES PRODUCTS.

摘要

A FORMATION OF LITTLE FAT ENGLISH FRENCH FRIES IS IDENTIFIED WITH WAVY CROSS SECTION FORMS (FIG. 1) WHERE THE AMPLITUDE VALUE / PERIOD RANGES BETWEEN 0.35 AND 0.50 APPROXIMATELY AND WHERE THE CRATES OF ONE FACE OF THE POTATO PHASE WITH THE ROLES OF THE OPPOSITE FACE OF THE WAVY POTATO.