Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils
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DOI: 10.1111/jtxs.70038
Abstract: In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was… read more here.
Keywords: correlations textural; potato chips; diffusion coefficients; chips diffusion ... See more keywords