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  • Oleogels as new alternative frying media for potato chips and a replacement…

Oleogels as new alternative frying media for potato chips and a replacement for conventional frying media

GND
138205485
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Smit, Inga;
GND
1237374146
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Nikolay, Sharline; Kalbfleisch, Horst; Schädlich, Holger;
GND
1235846377
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Erlenbusch, Nelli;
GND
1255372583
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Wendt, Finja;
GND
1255419172
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Weber, Lydia;
GND
1255285028
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Lange, Matthias;
GND
113399677
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Matthäus, Bertrand

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Category

Conference:
21th Triennial Conference of the European Association for Potato Research; Kraków, Poland; 2022.07.04-08
Published in:
EAPR 2022; 21th Triennial Conference of the European Association for Potato Research
(07.2022)
Date Issued:
07.2022
Language:
English
Type of Resource:
Text
DDC subject of DNB:
610 Medical sciences, Medicine, Nutrition
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
A2446

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