Open AccessAir Frying a New Technique for Produce of Healthy Fried Potato Strips
Author(s) -
Mohamed A. Shaker
Publication year - 2014
Publication title -
journal of food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2330-7293
pISSN - 2330-7285
DOI - 10.11648/j.jfns.20140204.26
Subject(s) - organoleptic , food science , moisture , peroxide value , deep frying , chemistry , materials science , composite material
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