Improvement of oil absorption and quality of potato chips based on pre‐drying and post‐frying heating treatments

Documenti analoghi

• Effect of cost‐effective pretreatment of combining drying with acid soaking on oil absorption and performance of fried potato chips
  di: Qianru Lu, et al.
  Pubblicazione: (2025)
• The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
  di: Jin Zhang, et al.
  Pubblicazione: (2024)
• Reduction of oil absorption and acrylamide content in banana slices by infrared frying
  di: Ya Su, et al.
  Pubblicazione: (2024)
• Improvement of the color of potato chips from cold‐stored tubers by pretreatment with ultrasonication
  di: Condro Wibowo, et al.
  Pubblicazione: (2024)
• Effects of agronomical practices on potato growth, nutritional profile, and suitability for frying
  di: Francesca Bruno, et al.
  Pubblicazione: (2025)