Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique
| Image |  |
|---|---|
| Description | article by T.T. Mai Tran et al published May 2007 in Journal of Food Engineering |
| Author/s |
author: Xiao Dong Chen |
| Publication date | May 2007 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |