Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils
- 1 April 1977
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 54 (4) , 151-159
- https://doi.org/10.1007/bf02852871
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- FROZEN FRENCH-FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYINGJournal of Food Science, 1973
- Variables affecting sugar removal in freeze-leached potato stripsAmerican Journal of Potato Research, 1972
- Leaching of french-fried potato stripsAmerican Journal of Potato Research, 1971