Figure 3. SEM micrographs of potato tissues preheated at (a) 50°C, (b) 60°C, (c) 75°C, and (d) 80°C

From

Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato

David Adu-Poku, Jacob K. Agbenorhevi

American Journal of Food Science and Technology. 2017, 5(2), 31-37 doi:10.12691/ajfst-5-2-1