Effect of frying conditions on the fat content of French fries : final report

H.J. Schuten, J. van Gijssel, E. Slotboom

    Research output: Book/ReportReportProfessional

    Original languageEnglish
    Place of Publicationonbekend
    PublisherAgrotechnology & Food Sciences Group
    Number of pages16
    Publication statusPublished - 2004

    Publication series

    NameReport / Agrotechnology and Food Innovations
    PublisherAgrotechnology & Food Sciences Group
    No.023

    Keywords

    • chips (French fries)
    • deep fat frying
    • cooking oils
    • cooking fats
    • physical properties
    • temperature
    • moisture content
    • fat content

    Cite this

    Schuten, H. J., van Gijssel, J., & Slotboom, E. (2004). Effect of frying conditions on the fat content of French fries : final report. (Report / Agrotechnology and Food Innovations; No. 023). Agrotechnology & Food Sciences Group. https://edepot.wur.nl/35103