SOBOL, Z.; HEBDA, T.; ŁAPCZYŃSKA-KORDON, B. The impact of pretreatment semi-products on the texture of fried potatoes. Technical Sciences, [S. l.], v. 20, n. 2, p. 161–169, 2017. DOI: 10.31648/ts.5151. Disponível em: https://czasopisma.uwm.edu.pl/index.php/ts/article/view/5151. Acesso em: 4 may. 2024.