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. 2017 Jan 18;54(2):507–517. doi: 10.1007/s13197-017-2495-x

Fig. 2.

Fig. 2

Mineral element (P [a], K [b], Ca [c], Mg [d], Na [e], Zn [f], Cu [g], Mn [h], Fe [i] and Al [j]) content of French fries 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)