Studies on suitability of cultivar, frying medium and packaging for potato chips

Journal of Food Science and Technology

Volumn 39, Issue 4, 2002, Pages 394-402

  Sandhu, K S ^a   Bal, A ^a   Ahluwalia, P ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chips; Free fatty acids; Frying media; Packaging; Peroxide value; Physico chemical properties; Potato cultivars; Shelf life

Indexed keywords

FATTY ACIDS; FOOD STORAGE; OILS AND FATS; RAW MATERIALS; SOLUBILITY;

POTATO CHIPS;

FOOD PROCESSING;

EID: 0036663652     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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