The Optimization Research of Lower Temperature Vacuum Frying Technology of Potato Chips

[1]

BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao. Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients [J]. FOOD SCIENCE, 2021, 42(15): 81-88.

[2]

[3]

LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun. Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods [J]. FOOD SCIENCE, 2020, 41(20): 159-166.

[4]

[5]

ZOU Shuping, ZHANG Qian, MENG Yina, MA Yan, XÜ Mingqiang, TAI Xiaoliang, TONG Litao. Effect of Hot Blanching on the Quality of Nang (Baked Crusty Pancake) Added with High Proportion of Raw Dehydrated Potato Flour [J]. FOOD SCIENCE, 0, (): 52-56.

[6]

[7]

[8]

[9]

[10]

LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu. Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine [J]. FOOD SCIENCE, 2020, 41(8): 208-214.

[11]

Kai-Di ZHENG Min ZHANG. Effects of Potato Flour on Volatile Flavor Compounds in Noodles [J]. FOOD SCIENCE, 0, (): 0-0.

[12]

ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping. Effects of Potato Flour on Volatile Flavor Compounds in Noodles [J]. FOOD SCIENCE, 2020, 41(6): 239-245.

[13]

SU Xiaojun, LU Chengte, WANG Feng, GUO Shiyin, LI Wenjia, LI Qingming. Effect of Heat Treatment on Physicochemical Properties of Chinese Yam Flour [J]. FOOD SCIENCE, 2020, 41(5): 80-86.

[14]

[15]

CAI Sha, SUI Yong, SHI Jianbin, HE Jianjun, CHEN Xueling, FAN Chuanhui, MEI Xin. Physicochemical Properties of Potato Dietary Fiber and Its Influence on the Quality of Hot Dry Noodles Made from Potato Starch [J]. FOOD SCIENCE, 2019, 40(4): 87-94.

RichHTML