George O. Abong
Department of Food Sciences, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
LiveDNA: 254.8181
Michael W. Okoth
Department of Food Sciences, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
Jasper K. Imungi
Department of Food Sciences, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
Jackson N. Kabira
National Potato Research Centre (KARI), Tigoni, P.O. Box 338, Limuru, Kenya
PDF Fulltext XML References Citation
How to cite this article
George O. Abong, Michael W. Okoth, Jasper K. Imungi and Jackson N. Kabira, 2011. Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars. American Journal of Food Technology, 6: 753-762.
DOI: 10.3923/ajft.2011.753.762
URL: https://scialert.net/abstract/?doi=ajft.2011.753.762
DOI: 10.3923/ajft.2011.753.762
URL: https://scialert.net/abstract/?doi=ajft.2011.753.762