Viscoelastic behaviour of potato strips during deep fat frying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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2. A comparison of chemical and physical methods for treating french fries to produce an acceptable microwaved product;Bushway;American Potato Journal,1984
3. Determination of potato texture;De Man;Canadian Institute of Food Technology Journal,1969
4. Optimization of blanching for crispness of banana chips using response surface methodology;Jackson;Journal of Food Science,1996
5. Texture of french fried potato, chemical composition of non-starch polysaccharides;Jaswal;American Potato Journal,1989
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