Transformations and functional role of starch during potato crisp making: A review-Reference-Cited by-同舟云学术

Transformations and functional role of starch during potato crisp making: A review

Published:2020-11-06 Issue:12 Volume:85 Page:4118-4129
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Reyniers Stijn¹^ORCID,Ooms Nand¹^ORCID,Delcour Jan A.¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15508

Reference146 articles.

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4. Microstructural changes of potato cells and starch granules heated in oil

5. Oil Absorption During Frying of Frozen Parfried Potatoes

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