Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Subject "Maillard reaction"
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Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps rnude frorn Four Kenyan Potato Cultivars
(Department of Food Sciences, Nutrition and Technology, 2011)The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness and frying temperatures. ...