TY  - BOOK
AU  - GILL, Mandeep
TI  - Studies on the processing and storage of potato chips
U1  - T 664.8 G36S 
PY  - 1981///
CY  - Ludhiana
PB  - PAU
KW  - POTATO CHIPS -- STORAGE
KW  - ANTIOXIDENTS
KW  - CHIPS
KW  - FRUITS & VEGETABLES
KW  - PACKAGING
KW  - PEROXIDE VALUE
KW  - POTATO DRYING
N2  - 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
ER  -