Minimum Cooking Time for Potato Strip Frying

This publication has 10 references indexed in Scilit:

• Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes
  Journal of Food Science, 1986
• Heat and Mass Transfer During the Warm Water Blanching of Potatoes
  Journal of Food Science, 1983
• Changes in sucrose and reducing sugar contents of Kennebec and Russet Burbank tubers during growth and post harvest holding temperatures
  American Journal of Potato Research, 1977
• The influence of early storage (Pre-Holding) temperatures on sugar accumulation in Russet Burbank potatoes
  American Journal of Potato Research, 1976
• Storage and reconditioning of tubers of Polish potato varieties and strains. 2. Changes in sugar level in potato tubers of different varieties and strains during reconditioning of cold-stored potatoes
  Potato Research, 1974
• Objective measurement of texture variables in raw and processed French fried potatoes
  American Journal of Potato Research, 1971
• Determination of blanching conditions for frozen par-fried potatoes
  American Journal of Potato Research, 1970
• The sugar balance in some British potato varieties during storage. II. The effects of tuber age, previous storage temperature, and intermittent refrigeration upon low-temperature sweetening
  Potato Research, 1969
• Interpretation of multiple-peak shear force curves obtained with French fried potatoes
  American Journal of Potato Research, 1968
• An Algorithm for Least-Squares Estimation of Nonlinear Parameters
  Journal of the Society for Industrial and Applied Mathematics, 1963