Oil distribution in potato slices during frying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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2. Characterization of the frying process of fresh and blanched potato strips using response surface methodology;Álvarez;European Food Research and Technology,2000
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4. Mass and heat transfer during deep fat frying of potato slices. Rate of drying and oil uptake;Baumann;Lebensmittel-Wissenschaft und-Technologie,1995
5. Microstructural analysis of frying potatoes;Bouchon;International Journal of Food Science and Technology,2001
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