Effects of Cultivar,Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Effects of Cultivar,Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars

Authors:	G. O. Abong M. W. Okoth J. K. Imungi J. N. Kabira

Abstract:

Keywords:	Slice thickness frying temperatures oil content potato crisps cultivar
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