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Research ArticleOpen accessPhrase in the titleEFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATOKhaled Abu-AlruzThis study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 4 · 18 Oct 2013 · 7,132 accessesView PDF Cite

1 article for “Frying Characteristics”