Erratum to: Mass Transfer and Volume Changes in French Fries During Air Frying (Food Bioprocess Technol, 10.1007/s11947-012-0861-2);Mass Transfer and Volume Changes in French Fries During Air Frying

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 1917-1924

  Andrés, Ana ^a   Arguelles, Ángel ^a   Castelló, Maria Luisa ^a   Heredia, Ana ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blanching; Deep frying; Freezing; Oil intake; Potato

Indexed keywords

BLANCHING; FREEZING; MASS TRANSFER;

COMPOSITIONAL CHANGES; DEEP FRYING; INDUSTRIAL PROCESSS; KINETIC ANALYSIS; OIL INTAKE; POTATO; PROCESSING TIME; VOLUME CHANGE;

OILS AND FATS;

SOLANUM TUBEROSUM;

EID: 84880939817     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0904-8     Document Type: Erratum

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