Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

Journal of Food Processing and Preservation

Volumn 28, Issue 6, 2004, Pages 460-472

  Lloyd, Brian J ^a   Farkas, Brian E ^b   Keener, Kevin M ^b  

^a Wyeth   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR ANALYSIS; CONTROLLED DYNAMIC RADIANT (CDR) HEATING; FRENCH FRIES; SENSORY PROPERTIES;

CALORIFIC VALUE; COLOR; FOOD PROCESSING; OILS AND FATS; OVENS; RADIANT HEATING;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 17244379977     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.23075.x     Document Type: Review

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