The effect of sulphur dioxide treatment before and after blanching on browning of dried potato crisps during storage / Harlina Salehudin
The extent of enzymatic browning reaction of dried potato crisps during storage was investigated. Factors such as browning inhibitors were evaluated in potato crisps processing, using qualitative and quantitative measurements of colour and texture changes. The potato slices were treated with sodium...
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/102235/1/102235.pdf |
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