THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES

THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES

The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of...

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Bibliographic Details
Main Authors:	Oana Viorela Nistor, A. M. Serban, Marinela Angheluță, Elisabeta Botez, Doina Georgeta Andronoiu, G. D. Mocanu
Format:	Article
Language:	English
Published:	AcademicPres 2014-12-01
Series:	Agricultura
Online Access:	http://journals.usamvcluj.ro/index.php/agricultura/article/view/10941

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