Processing conditions influencing the physical properties of French fried potatoes

Potato Research

Volumn 43, Issue 2, 2000, Pages 163-177

  Agblor, A ^a   Scanlon, M G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Blanching; Colour; Drying; Finish frying; French fries; Texture

Indexed keywords

EID: 0034511998     PISSN: 00143065     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf02357957     Document Type: Article

References (42)

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