Results 221 to 230 of about 7,399 (239)

Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing

Journal of the Science of Food and Agriculture, 2005
Elżbieta Rytel, Anna Peksa
exaly  

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Journal of Food Science, 2015
Keshavan Niranjan, Maria Belén Linares Padierna   +1 more
exaly  

Battered French Fries

Enrico Bonadio, Andrea Borghini
openaire   +1 more source

French doctors want French beans instead of French fries

The Lancet, 2002
openaire   +1 more source

Evaluation of quality and sensory characteristics of air fried French fries

2014
M R Teruel, A Arhomrit, L Methven, K Niranjan   +3 more
openaire   +1 more source

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

Food and Bioproducts Processing, 2016
Min Zhang, Zhongxiang Fang
exaly  

French Fries

openaire   +1 more source

The effects of enzymes on fat content and texture of French fries

Food Chemistry, 2007
exaly  

Changes of polysaccharide content and texture of potato during French fries production

Food Chemistry, 2005
exaly  

Cost Study of French Fried and Mashed Potatoes

Journal of the American Dietetic Association, 1963
openaire   +2 more sources