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Cold-induced sweetening converts the starches to sugars which when combined with the processing tubers leads to darkened chips and fries.

Jiming jiangMichigan state universityUniversity of wisconsinResearch foundationPlant cellMichigan statePlant biologyHealthy potato chipsOw to not let potato chips go staleMichigan state universityXiming jiangDavid douchesOld induced sweeteningIs resistant potatoes