The effects of enzymes on fat content and texture of French fries

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1055-1060

  Lisinska G ^a   Tajner Czopek, A ^a   Kalum, L ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b NOVOZYMES A S   (Denmark)

Author keywords

Enzymes; Fat content; French fries; Texture

Indexed keywords

ARTICLE; CELL WALL; ENZYME ACTIVITY; FAT CONTENT; FOOD QUALITY; FOOD TEXTURE; FRYING; POTATO;

SOLANUM TUBEROSUM;

EID: 33846563529     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.042     Document Type: Article

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