Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910601035538
Reference41 articles.
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2. Enwere, N.J. 1998.Food of Plant Origin: Root and Tuber Processing—A Technological Approach, 127–137. Nsukka, Nigeria: Afro-orbis Publishing Ltd.
3. Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptake
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