Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/content/pdf/10.1007/s00231-019-02637-7.pdf
Reference68 articles.
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3. Farinu A, Baik OD (2005) Deep fat frying of foods-transport phenomena. Food Rev Int 21:389–410
4. Saguy IS, Pinthus EJ (1995) Oil uptake during deep fat frying: factors and mechanism. Food Technol 49:142–145
5. Moreno MC, Brown CA, Bouchon P (2010) Effect of food surface roughness on oil uptake by deep-fat fried products. J Food Eng 101:179–186
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