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Project
FAT-FRY-EXCHANGE: Fat exchange during baking of pre-fried potato products (FAT-FRY-EXCHANGE)
This project aims to predict the fatty acid composition of baked potato products on the basis of the initial fatty acid composition of the pre-baked product and the fatty acid composition of the deep-frying medium used to bake the products.
Date:31 Dec 2016 → 31 Dec 2018
Keywords:fat exchange, potato products
Disciplines:Other chemical sciences, Nutrition and dietetics, Food sciences and (bio)technology, Agricultural animal production