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2 research outputs found
Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars
Author
A Agblor
A Bognà r
+34Â more
A Kita
AS Csallany
B Yu
BJ Lloyd
C Arroqui
CJ O’Connor
CN Aguilar
EZ Liu
F Aguilar
F Mestdagh
F Pedreschi
F Pedreschi
F Pedreschi
F Pedreschi
G Bingol
G Bingol
I Saguy
J Aschemann-Witzel
J Bárta
JM Aguilera
JS Elmore
KN Koerten van
M Al-Khusaibi
M Mariotti
MDR Teruel
ME Jimenez
MK Krokida
NU Haase
PC Moyano
T Sanz
TM Millin
USDA
WAM Loon van
Y Yang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Process standardization and storability of calcium fortified potato chips through vacuum impregnation
Author
A Derossi
A Joshi
+28Â more
AB Aseidu-Larbi
AN Bellary
B Burlingame
B Singh
BE Verlinden
BP Singh
D Andrzejewski
E Larmond
E Marasca
H Hironika
H Mujica-Paz
Hironaka K Erihemu
I Luna-Guzman
JA Roach
KLB Chang
M Taniwaki
N Konar
N Raghuramulu
P Kumar
P Raigond
P Raigond
P Tiwari
R Salazara
RA Saftner
S Ranganna
SM Alzamora
SV Anino
WAM Loon Van
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref