Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 123-132 | Back to browse issues page

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Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices. FSCT 2018; 15 (83) :123-132
URL: http://fsct.modares.ac.ir/article-7-20294-en.html
Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices
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Article Type: Original paper | Subject: Food quality control
Received: 2017/10/27 | Accepted: 2018/02/17 | Published: 2019/01/15
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