Physical properties of pre-treated potato chips

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1474-1482

  Pedreschi, Franco ^a   Moyano, Pedro ^a   Santis, Natalie ^a   Pedreschi, Romina ^b  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Blanching; color; Frying; NaCl soaking; Oil absorption; Potato chips; Texture; Water content

Indexed keywords

COLOR; FOOD PRODUCTS; PHYSICAL PROPERTIES; SODIUM CHLORIDE; TEXTURES;

BLANCHING; FRYING; NACL SOAKING; POTATO CHIPS; WATER CONTENT;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 33750934897     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.029     Document Type: Article

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