Factors dominating adhesion of NaCl onto potato chips

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Buck, V E ^a   Barringer, S A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Adhesion; Electrostatic coating; NaCl; Potato chips; Surface oil

Indexed keywords

ARACHIS OIL; COCONUT OIL; OLIVE OIL; SODIUM CHLORIDE; SOYBEAN OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CONSUMER; COOKING; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; PARTICLE SIZE; POTATO; STANDARD; TASTE; TEMPERATURE; TIME;

CONSUMER SATISFACTION; COOKERY; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; HUMANS; PARTICLE SIZE; PLANT OILS; SODIUM CHLORIDE; SOLANUM TUBEROSUM; SOYBEAN OIL; TASTE; TEMPERATURE; TIME FACTORS;

ARACHIS HYPOGAEA; GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 35348831879     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00505.x     Document Type: Article

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