Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching
Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product proc...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Isfahan University of Technology
2015-01-01
|
| Series: | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
| Subjects: | |
| Online Access: | http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-205&slc_lang=en&sid=1 |