Effect of Deep-Fat Frying on French Fries Quality of New Somatic Hybrid Potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-022-09556-x.pdf
Reference54 articles.
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3. Arslan M, Xiaobo Z, Shi J, Rakha A, Hu X, Zareef M, Basheer S (2018) Oil uptake by potato chips or French fries: A review. Eur J Lipid Sci Technol 120(10):1800058
4. Arvanitoyannis I, Vaitsi O, Mavromatis A (2008) Potatoes: a comparative study of the effect of cultivars and cultivation conditions and genetic modification on the physico-chemical properties of potato tubers in conjunction with multivariate analysis towards authenticity. Crit Rev Food Sci Nutr 48:799–823. https://doi.org/10.1080/10408390701691059
5. Ayvaz H, Bozdogan A, Giusti MM, Mortas M, Gomez R, Rodriguez-Saona LE (2016) Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis. Food Chem 211:374–382. https://doi.org/10.1016/j.foodchem.2016.05.083
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