De-oiling and pretreatment for high-quality potato chips

Journal of Food Process Engineering

Volumn 36, Issue 3, 2013, Pages 267-275

  Kim, Taehoon ^a   Moreira, Rosana G ^a  

^a Texas A M University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FRYING TEMPERATURE; INCREASING TEMPERATURES; NACL SOLUTION; OIL ABSORPTION; OVERALL QUALITY; POTATO SLICES; PRE-TREATMENTS; UNTREATED CONTROL;

BLANCHING; CENTRIFUGES; HARDNESS; TEXTURES;

COOLING;

SOLANUM TUBEROSUM;

EID: 84878744594     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2012.00686.x     Document Type: Article

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