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

Quality Assessment Of Potato Chips Packaged In Polypropylene Bags

Evaluation of Five Potato Varieties for Producing French Fries

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

Effect of some pre-treatments on acrylamide concentration in potato chips

Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation

EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

A Comparative Study Between Potato Packages for the End User in the Egyptian Market

MOULD MYCOFLORA OF SOME SAUDI ARABIAN POTATO CHIPSY

CHEMICAL AND TECHNOLOGICAL EVALUATION OF SOME SWEET POTATO VARIETIES