Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique

T T Mai Tran, Xiao Dong Chen, Christopher Southern

Research output: Contribution to journal › Article › Research › peer-review

Cite this

@article{4a8595088e714e519803ce27e6c8eb2b,

title = "Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique",

author = "Tran, {T T Mai} and Chen, {Xiao Dong} and Christopher Southern",

year = "2007",

language = "English",

volume = "80",

pages = "719 -- 726",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

number = "2",

}