Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.

Abduh SBM, Leong SY, Zhao C, Baldwin S, Burritt DJ, Agyei D, Oey I.

Open source

DOI: 10.3390/foods10102307
Published: 2021-09-28
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods10102307,
  title = {Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.},
  author = {Abduh SBM and  Leong SY and  Zhao C and  Baldwin S and  Burritt DJ and  Agyei D and  Oey I.},
  year = {2021},
  journal = {Foods},
  doi = {10.3390/foods10102307},
  url = {https://doi.org/10.3390/foods10102307}
}

RIS

TY  - JOUR
TI  - Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.
AU  - Abduh SBM
AU  -  Leong SY
AU  -  Zhao C
AU  -  Baldwin S
AU  -  Burritt DJ
AU  -  Agyei D
AU  -  Oey I.
PY  - 2021
JO  - Foods
DO  - 10.3390/foods10102307
UR  - https://doi.org/10.3390/foods10102307
ER  -

APA

SBM, A., SY, L., C, Z., S, B., DJ, B., D, A., & I., O. (2021). Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.. Foods. https://doi.org/10.3390/foods10102307

Source records

europe-pmc · retrieved 2026-09-26T20:49:59.510Z
doaj · retrieved 2026-09-26T20:49:59.513Z