Suitability of different potato varieties for processing vacuum fried chips

OUYANG Linghua; ZHU Xuejing; HE Jialin; LUO Jing; ZHU Shuilan; YUAN Linfeng; FENG Jianxiong; ZHOU Jinying

doi:10.13995/j.cnki.11-1802/ts.027880

OUYANG Linghua, ZHU Xuejing, HE Jialin, LUO Jing, ZHU Shuilan, YUAN Linfeng, FENG Jianxiong, ZHOU Jinying

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 230-236.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 230-236. DOI: 10.13995/j.cnki.11-1802/ts.027880

Suitability of different potato varieties for processing vacuum fried chips

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 230-236 https://doi.org/10.13995/j.cnki.11-1802/ts.027880

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Received	Revised
2021-04-27	2021-06-11
Issue Date
2021-11-04

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