Measurement of physical properties during processing of french fries
A puncture test was used to measure the effects of blanching, drying and frying conditions on the mechanical properties (peak force, peak deformation and post-puncture energy consumption) of french fries. Potato cultivars (Russet Burbank and Shepody) grown at Portage and Carberry, Manitoba in 1994 a...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/785 |