Effect of cooking on the crispness of cassava chips

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1219-1223

  Grizotto, R ^a   De Menezes, H C ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cassava; Crispness; Frying in oil; Processing; Sensory acceptance

Indexed keywords

MANIHOT ESCULENTA;

EID: 0036259426     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09480.x     Document Type: Article

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