Porosity development and its effect on oil uptake during frying process

Journal of Food Process Engineering

Volumn 33, Issue 2, 2010, Pages 191-212

  Ziaiifar, Aman Mohammad ^a   Courtois, Francis ^a   Trystram, Gilles ^a  

^a AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ABSOLUTE DENSITY; APPARENT DENSITY; FRENCH FRIES; FRYING PROCESS; MOISTURE LOSS; OIL ABSORPTION; OIL CONTENTS; OIL TEMPERATURE; OIL UPTAKES; POROSITY CHANGES; POROSITY DEVELOPMENT; RECTANGULAR SHAPES;

ABSORPTION;

POROSITY;

SOLANUM TUBEROSUM;

EID: 77949693186     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00267.x     Document Type: Article

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