Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication.
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DOI: 10.1002/jsfa.14006
Abstract: BACKGROUND Low-temperature sweetening is a crucial aspect in the potato chips industry because of the initiation of browning. The present study aimed to investigate the effect of ultrasonication on the concentrations of reducing sugars, sucrose,… read more here.
Keywords: potato chips; chips cold; stored tubers; cold stored ... See more keywords