EKB Journal Management System
Keywords = potato chips
Number of Articles: 10
1

Estimation of potato loss in the production and processing stages of potato chips in Egypt

Volume 4, Issue 3, December 2021, Page 225-235
O. M. Abdalla; O. A. Ismael; H. A. El-Bardesi; H. Y. Mohamed
2

Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips

Volume 45, Issue 2, December 2020, Page 33-48
Moustafa Mohamed; Mohamed Ibrahim; Hoda Fadel; Sameh Ghanem
3

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

Volume 46, Issue 1, 2018, Page 83-90
4

Effect of some pre-treatments on acrylamide concentration in potato chips

Volume 53, Issue 2, 2015, Page 211-220
5

Effects of Junk Foods on Brain Neurotransmitters (Dopamine and Serotonin) and some Biochemical Parameters in Albino Rats

Volume 25, Issue 1, December 2012, Page 23-42
6

SURVEY DETECTION OF TRACE HEAVY METALS IN POTATO CHIPS AND ICE CREAM FROM ASSIUT GOVERNORATE, EGYPT

Volume 3, Issue 10, October 2012, Page 541-551
Soumia M. Darwish; Al-Zahraa M. Darwish
7

EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

Volume 2, Issue 11, November 2011, Page 629-639
Afaf –haniem M. Ramadan; Rania E. El-Gammal
8

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Volume 37, Issue 3, May and June 2010, Page 669-687
Ahmed G. Nassar
9

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

Volume 3, Issue 1, June 2006, Page 19-28
10

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

Volume 1, Issue 2, December 2004, Page 13-21