Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
Author:
Funder
FONDECYT
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2866-3/fulltext.html
Reference35 articles.
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3. Bouaziz F, Koubaa M, Neifar M, Zouari-Ellouzi S, Besbes S, Chaari F, Kamoun A, Chaabouni M, Chaabouni SE, Ghorbel RE (2016) Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: evaluation of sensorial properties. LWT Food Sci Technol 65:800–807. https://doi.org/10.1016/j.lwt.2015.09.009
4. Bunger A, Moyano P, Rioseco V (2003) NaCl soaking treatment for improving the quality of French-fried potatoes. Food Res Int 36:161–166. https://doi.org/10.1016/S0963-9969(02)00131-X
5. Chen J, Karlsson C, Povey M (2005) Acoustic envelope detector for crispness assessment of biscuits. J Texture Stud 36:139–156
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