2406

IMPACT OF HIGH HYDROSTATIC PRESSURE PRETREATMENTS ON QUALITY INDICATORS OF POTATO CHIPS AND FRENCH FRIES

Kuldiloke J. نويسنده , Eshtiaghi M. N. نويسنده Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Nakhorn pathom

11

Texture , Potato chips , Color , high hydrostatic pressure , Oil uptake , French fries , Freezing

هجدهمين كنگره ملي علوم و صنايع غذايي ايران

فارسی

1891698

1387

1

11

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