The influence of cutting thickness, shape and moisture content on oil absorption during potato frying
Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2021-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-8109/2021/1450-81092101067P.pdf |