Effect of Water Immersion of Semi-Finished Products on The Fat Content in Fried Potato Products. Agricultural Engineering , [S. l.], v. 20, n. 4, p. 183–194, 2017. DOI: 10.1515/agriceng-2016-0076. Disponível em: https://ojs.agriceng.org/index.php/AgricEng/article/view/176.. Acesso em: 8 jan. 2025.