Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying

This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CM...

Full description

Bibliographic Details

Published in:	Grasas y Aceites
Main Authors:	S.R. Calliope, A.M. Slavutsky, N. Segura, N.C. Samman
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2023-12-01
Subjects:	Andean potato chips Andean potato starch Coating Frying Oil absorption
Online Access:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2108