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Moisture (a), oil (b) and protein (c) content of French after processing. LTLT low-temperature long-time (75 °C for 10 min for blanching and 160 °C for 2 min for frying), HTST high-temperature short-time (85 °C for 5 min for blanching and 180 °C for 1 min for frying). Bars with the same letter differ non-significantly (P > 0.05)
