| 摘要 |
A process for making potato snack products, in which potato slices are immersed in oil that is maintained at a temperature that is not less than the gelatinisation temperature of starch and not greater than 90 DEG C, the temperature of the oil and the period of the immersion being such that starch at and in the vicinity of the surface of the slices is gelatinised, and the oil-treated slices are fried in a continuous fryer at a temperature not greater than 160 DEG C. |
