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  • U.S. Pat. No. 6,177,116 discloses a dough composition useful for preparing fried chips, which composition is a starched-based material comprising from about 40% to about 90% combined potato flakes and granules, and from about 10% to about 60% of other starch containing ingredients selected from potato flour, tapioca flour, peanut flour, wheat flour, oat flour, rice flour, corn flour, soy meal, cor
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