The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

Autor: M Jovana Markovic, S Milica Stevanovic, B Vesna Vujasinovic, P Lazar Stricevic, Biljana Rabrenović, L Aleksandra Cirkovic, M Dragana Paunovic

Publikováno v: Journal of Agricultural Sciences (Belgrade) (2021) 66(1):67-74
Journal of Agricultural Sciences (Belgrade), Vol 66, Iss 1, Pp 67-74 (2021)

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01f594007c5b8bf4eb0d323f3f38a11a
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