Frying of Potatoes: Physical, Chemical, and Microstructural Changes

Drying Technology

Volumn 30, Issue 7, 2012, Pages 707-725

  Pedreschi, Franco ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Chips; Computer vision; French fries; Frying; Microstructure; Potato; Properties; Quality

Indexed keywords

CHIPS; FRENCH FRIES; FRYING; POTATO; PROPERTIES;

AMIDES; CHEMICAL PROPERTIES; IMAGE QUALITY; MECHANICAL PROPERTIES; MICROSTRUCTURE;

COMPUTER VISION;

EID: 84860203405     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.663845     Document Type: Article

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