The Effect of Treated Different Packaging Materials Using Chitosan on the Functional Performance of Potato Packages

Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips

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

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

POTATO TUBERS QUALITY AS AFFECTED BY MODIFIED ATMOSPHERIC CONDITIONS AND PACKAGE TYPE DURING STORAGE

EXTENDING STORAGE PERIOD AND SHELF LIFE AND MAINTAINING QUALITY OF DILL USING MICROPERFORATED POLYPROPYLENE PACKAGES

EFFECT OF PACKAGING TYPE AND PERFORATION RATE ON STORABILITY AND QUALITY OF COMMON BEANS PODS: - A- PHYSICAL PROPERTIES

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

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

Quality Attributes of French Fries: Factors Affecting Thereon A Review