The effects of some technological parameters on the quality of fried snack products
2006
Kita, A.,Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The purpose of the present study was to determine the effects of some technological parameters on the quality of fried snack products, i.e. potato chips and crisps. The determinations included the impact of the frying medium on subsequent properties of snack product. Besides, the objective of the study was to find effective methods for reducing acrylamide formation during potato chips production
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Эту запись предоставил Central Agricultural Library