@article{ebd944654c484581b3ecfc3b3990dbd3,
title = "The texture of the french fry's crust: a new approach (in Dutch)",
keywords = "voedingsmiddelen, voedselbewaring, patates frites, aardappelproducten, Solanum tuberosum, aardappelen, textuur, analyse, industrie, landbouwproducten, verwerking, technologie, kwaliteit, prestatieniveau, foods, food preservation, chips (French fries), potato products, Solanum tuberosum, potatoes, texture, analysis, industry, agricultural products, processing, technology, quality, performance",
author = "\{de Waele\}, E.T. and \{van Eijck\}, P.C.M.",
year = "1995",
language = "Nederlands",
volume = "49",
pages = "19--21",
journal = "Aardappelwereld",
issn = "0169-653X",
number = "9",
}