(Sayfa 43-49) EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS

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(Sayfa 43-49) EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS

机译：（Sayfa 43-49）烘烤和油炸方法对土豆薯片品质特性的影响

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《The Journal of Food》 |2016年第1期|共6页
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中图分类食品营养学;
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1. EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS [J] . Sezin Tuta, T. Koray Palazo?lu The Journal of Food . 2017,第1期

机译：烘烤和油炸方法对土豆薯片品质特性的影响
2. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips [J] . T. Koray Palazoglu, Derya Savran, Vural Goermen Journal of Food Science . 2010,第1期

机译：烹饪方法（烘烤与油炸相比）对薯片中丙烯酰胺水平的影响
3. Use of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in preventing oxidation during fat frying of potato chips and baking of croissants [J] . Lalas Stavros, Athanasiadis Vasilios, Katsoulis Kostas, Journal of Food Measurement and Characterization . 2018,第2期

机译：使用2,5-二甲基-4-羟基-3（2H） - 呋喃酮在肥胖煎炸过程中氧化氧化物和羊角面包烘烤
4. Optimization for Production Process Conditions of High Temperature Frying Potato Chips [C] . Yi Liu, Yuehua Yuan, Yufeng Liu International Conference on Chemical Engineering and Advanced Materials . 2013

机译：高温油炸薯片生产过程条件优化
5. The application of capillary electrophoresis to examine protein modifications in baked versus fried tortilla chips. [D] . Schultz, Lisa Hayley. 2012

机译：毛细管电泳技术可用于检测烘焙玉米饼和油炸玉米饼中蛋白质的修饰情况。
6. Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips [O] . Hande Ulus, Jonathan Allen 2020

机译：烤或炸红薯片中的营养物质降解
7. EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS [O] . Sezin Tuta, T.Koray Palazoğlu 2017

机译：烘烤和煎炸方法对薯片质量特性的影响

(Sayfa 43-49) EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS

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