Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties
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DOI: 10.1016/j.jfoodeng.2020.110314
Abstract: Abstract The quality of potato chips is highly dependent on the mechanical properties of the dough sheet produced prior to frying. It has been well established that poor mechanical properties result in fragile dough sheets… read more here.
Keywords: rolling process; potato; dough sheets; potato dough ... See more keywords