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Effect of combining conventional frying with radio‐frequency post‐drying on acrylamide level and quality attributes of potato chips |
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| Authors: | Esra Koklamaz T Koray Palazoğlu Tolgahan Kocadağlı Vural Gökmen |
| Affiliation: | 1. Department of Food Engineering, Mersin University, , 33343 Ciftlikkoy, Mersin, Turkey;2. Department of Food Engineering, Hacettepe University, , 06532 Beytepe, Ankara, Turkey |
| Abstract: | |
| Keywords: | potato chips frying radio‐frequency drying acrylamide oil content quality |