Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars

Citation:
Abong' GO, M.W O, Imungi JK, Kabira JN. "Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars." Journal of Agricultural Science and Technology A1. 2011;2011(1):156-163.
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