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Effects of potato strip size and pre-drying method on french fries quality

✍ Scribed by Agnieszka Tajner-Czopek; Adam Figiel; Ángel A. Carbonell-Barrachina

Publisher: Springer
Year: 2007
Tongue: English
Weight: 473 KB
Volume: 227
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-007-0784-8

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## Abstract The texture of fried potato products depends on the building elements present in the cell walls, which play the structure‐forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying.