Studies on the processing and storage of potato chips

By:

GILL, Mandeep

Material type: Text

TextPublication details: Ludhiana PAU 1981Edition: Food Science and TechnologyDescription: 53,8LSubject(s):

DDC classification:

T 664.8 G36S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 G36S (Browse shelf(Opens below))	Not for loan		136885
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 G36S (Browse shelf(Opens below))	Not for loan		136886

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

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