Heat and Mass Transfer during Deep-Fat Frying of Frozen Composite Foods with Thermal Protein Denaturation as Quality Index

ScienceAsia

Volumn 29, Issue 4, 2003, Pages 355-364

  Tangduangdee, Chairath ^a   Bhumiratana, Sakarindr ^a   Tia, Suvit ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

deep fat frying; moving boundary; protein denaturation.

Indexed keywords

EID: 33646438331     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2003.29.355     Document Type: Article

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