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Original Articles

Volume Measurement Method of Potato Chips

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Pages 37-44 | Received 10 Nov 2002, Accepted 18 Feb 2003, Published online: 06 Feb 2007

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Read on this site (2)

Mostafa Khojastehnazhand, Mahmoud Omid & Ahmad Tabatabaeefar. (2010) Determination of Tangerine Volume Using Image Processing Methods. International Journal of Food Properties 13:4, pages 760-770.
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A. Nath & P.K. Chattopadhyay. (2007) Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks. International Journal of Food Properties 10:1, pages 113-125.
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Ryan C Renshaw, John P Robinson, Georgios A Dimitrakis, John R Bows & Samuel W Kingman. (2016) Characterisation of potato crisp effective porosity using micro-CT. Journal of the Science of Food and Agriculture 96:13, pages 4440-4448.
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A. Nath, P. K. Chattopadhyay & G. C. Majumdar. (2011) Optimization of HTST process parameters for production of ready-to-eat potato-soy snack. Journal of Food Science and Technology 49:4, pages 427-438.
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S. Md. Iqbal, A. Gopal & A. S. V. Sarma. (2011) Volume estimation of apple fruits using image processing. Volume estimation of apple fruits using image processing.
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I. L. Pardeshi & P. K. Chattopadhyay. (2008) Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks. Food and Bioprocess Technology 3:3, pages 415-426.
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Chenghai Liu, Xianzhe Zheng, John Shi, Jun Xue, Yubin Lan & Shuhua Jia. (2010) Optimising microwave vacuum puffing for blue honeysuckle snacks. International Journal of Food Science & Technology 45:3, pages 506-511.
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Mia Sjöqvist, Antal BoldizarMikael Rigdahl. (2009) Processing and Properties of Expanded Starch Materials. Journal of Cellular Plastics 45:1, pages 51-66.
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Jendo E. VisserHerman de BeukelaerRob J. HamerTon van Vliet. (2008) A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties. Cereal Chemistry Journal 85:3, pages 417-424.
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A. Nath & P.K. Chattopadhyay. (2008) Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing. LWT - Food Science and Technology 41:4, pages 707-715.
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A. Nath, P.K. Chattopadhyay & G.C. Majumdar. (2007) High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization. Journal of Food Engineering 80:3, pages 770-780.
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Mia Sjöqvist & Paul Gatenholm. (2006) Effect of Water Content in Potato Amylopectin Starch on Microwave Foaming Process. Journal of Polymers and the Environment 15:1, pages 43-50.
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Karl Kaack, Lene Pedersen, Helle Nygaard Laerke & Anne Meyer. (2006) New potato fibre for improvement of texture and colour of wheat bread. European Food Research and Technology 224:2, pages 199-207.
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