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International Journal of Food Properties Volume 18, 2015 - Issue 8
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Original Articles

Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

Bilal KirmaciDepartment of Food Science and Technology, The University of Georgia, Athens, Georgia, USACorrespondence[email protected]
,
Rakesh K. SinghDepartment of Food Science and Technology, The University of Georgia, Athens, Georgia, USA
&
Robert L. ShewfeltDepartment of Food Science and Technology, The University of Georgia, Athens, Georgia, USA
Pages 1829-1836 | Received 08 Apr 2014, Accepted 15 Jul 2014, Published online: 23 Apr 2015

Citations (3)

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Read on this site (1)

Rakesh K. Singh & Bilal Kirmaci. (2021) Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven. International Journal of Food Properties 24:1, pages 1737-1743.
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Articles from other publishers (2)

Bilal Kirmaci & Rakesh K. Singh. (2018) Process severity affects texture and color of potato strips baked in pilot-scale infrared Radiant Wall Oven. LWT 97, pages 261-268.
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Bilal Kirmaci & Rakesh K. Singh. (2016) Quality of the pre-cooked potato strips processed by Radiant Wall Oven. LWT - Food Science and Technology 66, pages 565-571.
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