The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

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Title
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries
Authors
Keywords
PEF, Potato, Frying, Oil content, Texture
Journal
Innovative Food Science & Emerging Technologies
Volume 29, Issue -, Pages 65-69
Publisher
Elsevier BV
Online
2014-07-19
DOI
10.1016/j.ifset.2014.07.003

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