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Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars

Author(s): D. Hassanpanah | H. Hassanabadi | S.H. Azizi Chakherchaman
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

Author(s): L.C. Brigatto Fontes | F.G. Oliveira | F.P. Collares-Queiroz
Food selection associated with sense of coherence in adults

Author(s): Lindmark Ulrika | Stegmayr Birgitta | Nilsson Berit | Lindahl Bernt | Johansson Ingegerd
Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Author(s): Robert, Paz | Masson, Lilia | Romero, Nalda | Dobarganes, M C | Izaurieta, Macarena | Ortíz, Jaime | Wittig, Emma
Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Author(s): Masson, L. | Robert, P. | Dobarganes, M. C. | Urra, C. | Romero, N. | Ortiz, J. | Goicoechea, E. | Pérez, P. | Salamé, M. | Torres, R.
Effect of Spearmint Oil on Sprouting and Processing Quality of Diamant and Sinora Potato Varieties

Author(s): Hind A. ELbashir | Abdel Halim | R. Ahmed | Khahil S. Yousif
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