Characterization of the frying process of fresh and blanched potato strips using response surface methodology

European Food Research and Technology

Volumn 211, Issue 5, 2000, Pages 326-335

  Alvarez, Maria Dolores ^a   Morillo, María José ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Colour; Frying; Oil retention; Potato strips; Texture

Indexed keywords

EID: 0242374353     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000161     Document Type: Article

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