Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 135-137

  Rubnov, M ^a   Saguy, I S ^b  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Crustiness; Diffusivity; Fractal analysis; Oil uptake; Potato

Indexed keywords

SOLANUM TUBEROSUM;

EID: 1842413051     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04384.x     Document Type: Article

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