Effects of frying oil temperature on quality and yield of potato chips

Journal of Food Science and Technology

Volumn 41, Issue 4, 2004, Pages 448-450

  Nema, P K ^a   Prasad, S ^b  

^a NORTH EASTERN REGIONAL INSTITUTE OF SCIENCE AND TECHNOLOGY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

'Kufri Chandramukhi' variety; Frying; Moisture content; Oil content; Potato; Potato chips; Regression (R2); Yield

Indexed keywords

FOOD PRODUCTS; HYDROPHOBICITY; MOISTURE; REGRESSION ANALYSIS; SODIUM CHLORIDE; THERMAL EFFECTS; VEGETABLE OILS;

'KUFRI CHANDRAMUKHI' VARIETY; OIL CONTENT; POTATO; POTATO CHIPS; REGRESSION (R2); YIELD;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 14544286988     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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