Effects of pre-drying on the quality of frying oil and potato slices
Author:
Affiliation:
1. Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0691
Reference58 articles.
1. Analysis of trans fatty acids in deep frying oils by three different approaches
2. Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures
3. Results of 2450 megacycle microwave treatments in potato chips finishing2731
4. Results of 2450 megacycle microwave treatments in potato chip finishing18
5. Content of trans,trans ‐2,4‐decadienal in deep‐fried and pan‐fried potatoes
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