Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying

• 1 November 1992
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 57  (6) , 1359-1360
• https://doi.org/10.1111/j.1365-2621.1992.tb06857.x

Abstract

Keywords

• POTATO
• GEL-STRENGTH
• DEEP-FAT FRYING
• OIL-UPTAKE