Results 211 to 220 of about 7,399 (239)

Freddy and the French Fries: Fries Alive! (review)

Bulletin of the Center for Children's Books, 2005
openaire   +1 more source

Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Food Control, 2021
Ashagrie Woldegiorgis
exaly  

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Food Control, 2020
Azmil Haizam Ahmad Tarmizi, Maimunah Sanny, Jinap S   +2 more
exaly  

Effect of osmotic dedydration pretreatment on quality of french fries

Journal of Food Engineering, 2001
D Marinos-Kouris, M K Krokida, Z B Maroulis   +2 more
exaly  

French fries

2013
openaire   +1 more source

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

Journal of Agricultural and Food Chemistry, 2011
Christof Van Poucke, Bruno De Meulenaer, Barbara Kerkaert   +2 more
exaly  

Crispy french fries

2012
BILET MAXIME JEAN JEROME, MYHRVOLD NATHAN P, ZHU M G JOHNNY   +2 more
openaire   +5 more sources

The influence of oil type and frying temperatures on the texture and oil content of French fries

Journal of the Science of Food and Agriculture, 2005
Agnieszka Kita
exaly  

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 2018
G Craig Yencho, Van-Den Truong, Suzanne D Johanningsmeier   +2 more
exaly  

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Food Research International, 2020
Philippe Bohuon, Teko Gouyo
exaly