| 摘要 |
Dehydrated cooked potato having a reducing sugar content 0-5% by wt. and an iodine index (X) 0.01-6 is mixed with 25-55% by wt. of water to a dough having a lipid content (Y) in percent by wt. of the dehydrated potato defined by Y = AX0.4 where A is not >2.70. The dough is shaped and fried. |
