Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars
Crossref DOI link: https://doi.org/10.1007/s13197-017-2495-x
Published Online: 2017-01-18
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ngobese, Nomali Ziphorah
Workneh, Tilahun Seyoum
Siwela, Muthulisi
Funding for this research was provided by:
National Research Foundation (83826)
License valid from 2017-01-18