Figure 4. Potassium leached at (a) 30°C and (b) 50°C after different preheat treatments

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