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

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

EFFECT OF USING SOME RICE BY-PRODUCT ON THE PHYSICOCHEMICAL PROPERTIES OF HEATED SUNFLOWER OIL DURING DEEP FRYING

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

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

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

Mitigation of acrylamide formation in fried potato

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE