Engineering and biotechnological aspects for the manufacturing of high quality fried potato products

authored by: Ernst H Reimerdes, Knut Franke
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Biotechnology Journal
Volume: 1
Pages: 413-419
No. of pages: 7
ISSN: 1860-6768
Publication date: 04.2006
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1002/biot.200600022 (Access: Unknown)