发布日期 2020-06-12

吃货的探索,薯片到底怎么做好吃?!

原标题:吃货的探索,薯片到底怎么做好吃?!

参考资料

1. Mohammed K. Al-Khusaibi & Keshavan Niranjan:The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

2. The science behind the perfect chip

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https://www.sciencedirect.com/topics/food-science/potato-chip

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5. R.E. Webb et al: ATLANTIC: A NEW POTATO VARIETY WITH HIGH SOLIDS, GOOD PROCESSING QUALITY, AND RESISTANCE TO PESTS,AMERICAN POTATO JOURNAL, 1978, vol55

6. Jose ? I. Reyes De Corcuera:Blanching of Foods,Encyclopedia of Agricultural, Food, and Biological Engineering

7. Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

8. Wilbur A. Gould :POTATO PRODUCTION, PROCESSING & TECHNOLOGY, CTI PUBLICATIONS, INC.

9. 加拿大政府官网:

10. 大西洋品种土豆的特征:

https://cropwatch.unl.edu/potato/atlantic_characteristics

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