| http://www.w3.org/ns/prov#value | - Baisier et al., U.S. Pat. No. 5,279,840 discloses a method of producing reduced fat deep fried french fries comprising the steps of (1) cutting potatoes, (2) dust-coating the potatoes with a mixture of amylose and calcium ions such as in a calcium salt, (3) blanching the potatoes, and (4) parfrying the potatoes.
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