Two-stage frying process for high-quality sweet-potato chips

Journal of Food Engineering

Volumn 118, Issue 1, 2013, Pages 31-40

  Ravli, Yagmur ^a   Da Silva, Paulo ^a   Moreira, Rosana G ^a  

^a Texas A M University   (United States)

Author keywords

De oiling; Frying; Gelatinization; Microstructure; Two stage frying; Vacuum

Indexed keywords

DE-OILING; DIAMETER SHRINKAGES; FRYING; GELATINIZATION; OIL DISTRIBUTIONS; PROCESS TEMPERATURE; QUALITY ATTRIBUTES; TWO-STAGE FRYING;

ATMOSPHERIC PRESSURE; GELATION; MICROSTRUCTURE; SHRINKAGE; TEXTURES; VACUUM;

VACUUM TECHNOLOGY;

IPOMOEA BATATAS;

EID: 84877012365     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.032     Document Type: Article

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