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2009•Unpublished venueRequires access

INVESTIGATION OF THE EFFECT OF PRE-DRYING ON AMOUNT OF OIL UPTAKE AND QUALITY ATTRIBUTE OF POTATO FRENCH FRIES

A Daraei Garmehkhani, H A Mirzaei, Yahya Maghsoudlou, M Kashaninezhad

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Key concepts: French fries, Food science, Quality (philosophy), Chemistry, Mathematics, Philosophy, Epistemology

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INVESTIGATION OF THE EFFECT OF PRE-DRYING ON AMOUNT OF OIL UPTAKE AND QUALITY ATTRIBUTE OF POTATO FRENCH FRIES — Research Paper | ScholarLens