Effects of frying parameters on the colour development of fried potatoes

European Food Research and Technology

Volumn 211, Issue 3, 2000, Pages 165-168

  Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Colour; Frying; Potatoes

Indexed keywords

EID: 17144363053     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050017     Document Type: Article

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