搜索结果: 1-2 共查到“食品科学技术 potato chips”相关记录2条 . 查询时间(0.113 秒)
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...