Structural changes of potato tissue during French fries production
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 53 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields;Applied Food Research;2022-12
2. Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries;Potato Research;2022-07-07
3. Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment;Journal of Food Processing and Preservation;2021-09-21
4. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips;Ultrasonics Sonochemistry;2021-06
5. Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil;Acta Chimica Slovenica;2021-03-20
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