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Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.Stepwise increases in blanching temperature (60, 65, 70, 75, 80°C/5min) gave rise to gradually darker chips above 65°C, by a total of 9L* units (P=0.001). Slices soaked after blanching in a 3%...
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