Studies on the processing and storage of potato chips
GILL, Mandeep
Studies on the processing and storage of potato chips - Food Science and Technology - Ludhiana PAU 1981 - 53,8L
The fried chips contained 35 to 40 percent fat. There were no differences between the varieties as regards fat pick-up during frying. The dehydrated chips contained more starch than the fried chips because of the dilution effect of fat in the chips. There
POTATO CHIPS -- STORAGE
ANTIOXIDENTS. CHIPS FRUITS & VEGETABLES PACKAGING PEROXIDE VALUE POTATO CHIPS -- STORAGE POTATO DRYING
T 664.8 G36S
Studies on the processing and storage of potato chips - Food Science and Technology - Ludhiana PAU 1981 - 53,8L
The fried chips contained 35 to 40 percent fat. There were no differences between the varieties as regards fat pick-up during frying. The dehydrated chips contained more starch than the fried chips because of the dilution effect of fat in the chips. There
POTATO CHIPS -- STORAGE
ANTIOXIDENTS. CHIPS FRUITS & VEGETABLES PACKAGING PEROXIDE VALUE POTATO CHIPS -- STORAGE POTATO DRYING
T 664.8 G36S