Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-011-9037-5.pdf
Reference108 articles.
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5. Alvarez MD, Morillo MJ, Canet W (2000) Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur Food Res Technol 211:326–335
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