Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer-Reference-Cited by-同舟云学术

Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer

Published:2023-04 Issue: Volume:179 Page:114682
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Iglesias-Carres Lisard,Racine Kathryn C.,Chadwick Sydney,Nunn Candace,Kalambur Sathya B.,Neilson Andrew P.^ORCID,Ferruzzi Mario G.

Publisher

Elsevier BV

Subject

Food Science

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