The texture of the french fry's crust: a new approach (in Dutch)

E.T. de Waele, P.C.M. van Eijck

    Research output: Contribution to journalArticleProfessional

    Original languageDutch
    Pages (from-to)19-21
    JournalAardappelwereld
    Volume49
    Issue number9
    Publication statusPublished - 1995

    Keywords

    • foods
    • food preservation
    • chips (French fries)
    • potato products
    • Solanum tuberosum
    • potatoes
    • texture
    • analysis
    • industry
    • agricultural products
    • processing
    • technology
    • quality
    • performance

    Cite this

    de Waele, E. T., & van Eijck, P. C. M. (1995). The texture of the french fry's crust: a new approach (in Dutch). Aardappelwereld, 49(9), 19-21.