Browsing by Subject "French fries potatoes"

Now showing items 1-1 of 1

    • NaCl soaking treatment for improving the quality of french-fried potatoes 
      Bunger Timmermann, Andrea; Moyano, P. C.; Rioseco, V. (ELSEVIER SCIENCE BV, 2003)
      Potato strips were soaked in 3, 5 or 7% NaCl solutions (25 degreesC) previous to frying, to study the effect on oil uptake. Sensory responses indicated the best texture and lowest oil uptake at 3% NaCl solution for 50 min. ...