Kinetics of crust color changes during deep-fat frying of impregnated french fries-Reference-Cited by-同舟云学术

Kinetics of crust color changes during deep-fat frying of impregnated french fries

Published:2002-09 Issue:3 Volume:54 Page:249-255
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Moyano Pedro C,Rı́oseco Vanessa K,González Paola A

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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2. ASTM E 466-72. (1972). (re-approved 1978). Standard recommended practice for determining effect of packaging on food and beverage products during storage. Philadelphia, USA: American Society for Testing and Materials

3. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;Journal of Food Science,1994

4. Mass and heat transfer during deep-fat frying of potato slices. I Rate of drying and oil uptake;Bauman;Lebensmittel-Wissenschaft-und-Technologie,1995

5. Carbohydrates;BeMiller,1996

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