Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

Evaluation of Five Potato Varieties for Producing French Fries

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

Organic Farming and Water Stress of Potatoes: Effects on Yield and its Components and Quality of French Fries

A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS

QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING