Vacuum Frying to Eliminate the Need for Reconditioning After Long-term Cold Storage and to Retain Health-benefiting Compounds, Reduce Toxins, and Maintain Quality Attributes in White-, Red-, and Purple-fleshed Potato Chips
Effect of Vacuum Frying on Toxin Formation, Retention of Quality Attributes, and Consumer Acceptability as a means to Eliminate Reconditioning after Long Term Cold Storage in White-, Red-, and Purple- Fleshed Potato Chips
