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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

机译：预干燥，烫发和柠檬酸治疗对油炸甘薯碎片质量的影响

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G. Abdulla; Gehan A. El-Shourba; Mahmoud Z. Sitohy;
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年度 2013
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1. Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips. [J] . Abdulla G, El-Shourbagy G. A, Sitohy M. Z. American journal of food technology . 2014,第1期

机译：预干燥，热烫和柠檬酸处理对炸红薯片品质的影响。
2. Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips [J] . G. Abdulla, Gehan A. El-Shourbagy, Mahmoud Z. Sitohy American journal of food technology . 2014,第1期

机译：预干燥，热烫和柠檬酸处理对炸红薯片品质的影响
3. Optimization of Blanching Time-Temperature Combination and Pre-Drying Durations for Production of High Quality Potato Chips [J] . Boru Asefa Food Science and Quality Management . 2016,第5期

机译：高温马铃薯组合的脱色时间-温度组合和预干燥时间的优化
4. CONTROLLING ACRYLAMIDE IN FRENCH FRY AND POTATO CHIP MODELS AND A MATHEMATICAL MODEL OF ACRYLAMIDE FORMATION: Acrylamide: Acidulants, phytate and calcium [C] . Yeonhwa Park, Heewon Yang, Jayne M. Storkson, ACS Symposium on Chemistry and Safety of Acrylamide in Food . 2005

机译：用丙烯酰胺形成的丙烯酰胺控制丙烯酰胺和丙烯酰胺形成的数学模型：丙烯酰胺：酸化剂，植物和钙
5. Effects of Nitrogen Treatments and Processing Conditions on Acrylamide Formation in Potato Chips or French Fries [D] . Liyanage, Dilumi Wathsala Kekulandala. 2019

机译：氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
6. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars [O] . Nomali Ziphorah Ngobese, Tilahun Seyoum Workneh, Muthulisi Siwela 2017

机译：低温长期和高温短期热烫和油炸处理对六个爱尔兰马铃薯品种的炸薯条品质的影响
7. The Effects of Frying Time and Temperatures on Fatty Acids Profile of Blanched Potato Chips [O] . Addion Nizori, Vijay Mishra 2018

机译：煎炸时间和温度对浅薯片脂肪酸曲线曲线的影响

Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

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