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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书目信息
出版者
Wydawnictwo Akademii Rolniczej we Wroclawiu
页码
65 p.
其它主题
Produit a base de pomme de terre; Propiedades organolepticas; Tecnologia de alimetos; Propriete organoleptique; Propiedades fisicoquimicas; Propriete physicochimique
语言
抛光
注释
Summary (En)
7 fig., 12 tables
Bibliography p. 55-63
翻译的标题
Wplyw wybranych parametrow technologicznych na jakosc smazonych produktow przekaskowych
类型
Bibliography; Summary; Thesis
团体作者
Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
2010-03-15
AGRIS AP