Limpness of fried potato slabs during post-frying period

Journal of Food Process Engineering

Volumn 28, Issue 3, 2005, Pages 265-281

  Miranda, Misael L ^a   Aguilera, José Miguel ^a   Beriestain, Carolina I ^a,b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Watt's Alimentes   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

DEFLECTION (STRUCTURES); FOOD PROCESSING; IMAGE ANALYSIS; MOISTURE; PHYSICAL PROPERTIES; STRESS ANALYSIS;

COMPOSITE STRUCTURE; FRIED POTATO SLABS (FPS); MOISTURE ACCUMULATION; RUPTURE STRESS (RS); WATER ACTIVITY;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 24344478813     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2005.00477.x     Document Type: Article

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