Research Article
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Department of Food Sciences, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi (Kangemi), Kenya
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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