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, cilt.94, sa.10, ss.2002-2008, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 10
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6516
  • Dergi Adı: Journal of the Science of Food and Agriculture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2002-2008
  • Anahtar Kelimeler: potato chips, frying, radio-frequency drying, acrylamide, oil content, quality, FRENCH FRIES, OIL UPTAKE, IMAGE-ANALYSIS, TEXTURE, COLOR, REDUCTION, PRODUCTS, COOKIES, SLICES, FOODS
  • Hacettepe Üniversitesi Adresli: Evet