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Impact of pre-frying treatments on the oil uptake of fried potatoes [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض المعاملات على كمية الزيت الممتص في البطاطس المقلية.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)I
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Comparative effects of some postharvest treatments on sprout suppression of stored potato tubers and susceptibility for processing [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مقارنة تأثير بعض معاملات ما بعد الحصاد كمثبطات تزريع لدرنات البطاطس المخزنة ومدى قابليتها للتصنيع .
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(11)
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3.
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Sensorical quality of potato fingers fried in different reheated oils and fats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الجودة الحسية لأصابع بطاطس تم تحميرها فى زيوت ودهون معادة التسخين.
In: Minufiya Journal of Agricultural Research 2003. v.28(4)
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4.
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Effect of rice flour addition on batter quality and oil absorption of deep-fat fried potato strips [electronic resource] by Language: English Summary language: Arabic
Other title:
  • آثار الإضافة طحين الأرز على جودة الخليط وامتصاص الزيت للبطاطس المقلية
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(6)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No9 2.

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