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Low field nuclear magnetic resonance (LF-NMR) was measured continuously during cooking of salted and unsalted potatoes to investigate the effect of salt on the cooking process. The cooked potatoes were subjected to cool storage (1, 2, 24 and 48h) or frozen storage (1, 3, 5 or 14 days). Upon storage they were reheated in the LF-NMR instrument to investigate the effect of different storage regimes and...
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