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Aref Adeli Mosabbeb on Muck Rack

Aref Adeli Mosabbeb

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Articles

A Systematic Review of the Factors Affecting the Rheological and Sensory Properties of Potato Chips

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By Mehdi Farhoodi, Aref Adeli Mosabbeb, Negin Majdi, Kiana Hasibi
| Wiley Online Library Verified
Potato chips are one of the most popular and widely consumed snacks in the world, obtained by frying. Frying gives potato chips a specific flavor and texture. Texture plays an important role in consumer satisfaction. This process changes the nutritional value and structure of the product by absorbing fat into the product. Rheological properties are a subset of textural properties of foods that have many applications in the fields of food acceptance, processing and handling.
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