Structural changes and shrinkage of potato during frying

International Journal of Food Science and Technology

Volumn 36, Issue 1, 2001, Pages 11-23

  Costa, Rui M ^a   Oliveira, Fernanda A R ^b   Boutcheva, Gergana ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Crisps; Crust formation; French fries; Light microscopy; Water loss

Indexed keywords

EID: 0035585437     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00413.x     Document Type: Article

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