Comparative Oil Uptake by Potato Chips during Frying under Different Conditions

Journal of Food Science and Technology

Volumn 36, Issue 6, 1999, Pages 519-521

  Berry, S K ^a   Sehgal, R C ^a   Kalra, C L ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carboxymethyl cellulose; Deep fat frying; Frying media; Oil uptake; Potato chips; Sensory quality; Storage; Temperature

Indexed keywords

EID: 0041311591     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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