Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture-Reference-Cited by-同舟云学术

Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture

Published:2007-06-28 Issue:5 Volume:22 Page:535-548
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GAMBLE M. H.,RICE P.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00519.x/fullpdf

Reference22 articles.

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2. Results of 2450 megacycle microwave treatments in potato chip finishing. Processing, Production and Technology Division Meetings;Blau;Potato Chip Institute International,1965

3. Blau , R. Powell , M. Gerling , J.E. 1965 Results of 2450 megacycle microwave treatments in potato chip finishing. Processing, Production and Technology Division Meetings Potato Chip Institute International 1965 8

4. Light microscopy preparation techniques for starch and lipid containing snack foods;Flint;Food Microstructure,1982

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