Study on the Quality Change of Traditional and Electrostatic Deep--fried Potato (Solanum tuberosum Linn.) and Sweet Potato (Ipomoea batatas L.)
碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Deep-fried cooking is one of the most popular cooking methods in the world. Deep-fried potato and sweet potato strips are popular among consumers. The addition of baking powder and synthetic swelling agent to the commercially available potato and sweet potato st...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/p83u9n |