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Mass Transfer and Volume Changes in French Fries During Air Frying

✍ Scribed by Andrés, Ana; Arguelles, Ángel; Castelló, Maria Luisa; Heredia, Ana

Book ID
118748662
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
388 KB
Volume
6
Category
Article
ISSN
1935-5130

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## Abstract The purpose of this investigation was to determine the influence of various stages of French fries processing on the contents of glycoalkaloids and nitrates in potatoes. The material for the study comprised samples of two potato varieties, Santana and Innowator, collected from nine stag