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  2. In recent years, innovative emerging technologies have been developed to improve potato processing efficiency and product quality while preserving the nutritional and sensory properties of potato products. These technologies include ultrasound processing, pulsed electric field processing, microwave and radiofrequency processing.
    www.sciencedirect.com/science/article/pii/S095671352300333X
    www.sciencedirect.com/science/article/pii/S095671352300333X
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