Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Reference45 articles.
1. Adedeji AA, Ngadi MO, Raghavan GSV (2009) Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. J Food Eng 91(1):146–153. https://doi.org/10.1016/j.jfoodeng.2008.08.018
2. Ahromrit A, Nema PK (2010) Heat and mass transfer in deep-frying of pumpkin, sweet potato, and taro. J Food Sci Technol 47(6):632–637. https://doi.org/10.1007/s13197-010-0100-7
3. AOAC (2005) Official methods of analysis of AOAC International. In: Association of Official Analysis Chemists International. Association of Official Analytical Chemists International, Gaithersburg
4. Ayustaningwarno F, Verkerk R, Fogliano V, Dekker M (2020) The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips. Innov Food Sci Emerg Technol 59:102251. https://doi.org/10.1016/j.ifset.2019.102251
5. Bird RB, Stewart WE, Lightfoot EN (2006) Transport phenomena, revised 2 nd edition. John Wiley & Sons, Inc, New York. https://doi.org/10.1002/aic.690070245
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献