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Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
2016/6/1
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Ascorbic Acid Fresh Tubers
2016/6/1
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...