Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

Koklamaz E., Palazoǧlu T. K., KOCADAĞLI T., GÖKMEN V.

Journal of the Science of Food and Agriculture, vol.94, no.10, pp.2002-2008, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 10
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6516
  • Journal Name: Journal of the Science of Food and Agriculture
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2002-2008
  • Keywords: potato chips, frying, radio-frequency drying, acrylamide, oil content, quality, FRENCH FRIES, OIL UPTAKE, IMAGE-ANALYSIS, TEXTURE, COLOR, REDUCTION, PRODUCTS, COOKIES, SLICES, FOODS
  • Hacettepe University Affiliated: Yes