Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips

Publication date: Available online 7 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): R. Ostermeier, K. Hill, A. Dingis, S. Töpfl, H. Jäger
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research