Oil uptake and texture development in fried potato slices

Journal of Food Engineering

Volumn 70, Issue 4, 2005, Pages 557-563

  Pedreschi, Franco ^a   Moyano, Pedro ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Frying; Oil uptake; Potato slices; Texture

Indexed keywords

CROPS; DEHYDRATION; FOOD PROCESSING; MARKETING; OILS AND FATS; SALES; TEXTURES; TISSUE;

FRYING; NORMALIZED MAXIMUM FORCE; OIL UPTAKE; POTATO SLICES;

AGRICULTURAL PRODUCTS;

AGRICULTURE; DEHYDRATION; FARM CROPS; MARKETING; OIL; SALES; TEXTURE; TISSUE;

PANDA; SOLANUM TUBEROSUM;

EID: 18844455570     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.010     Document Type: Article

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