Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack
Author:
Affiliation:
1. Department of Process and Food Engineering, Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12507/fullpdf
Reference35 articles.
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4. Understanding oil absorption during deep-fat frying;Bouchon;Advances in Food and Nutrition Research,2009
5. Oil distribution in fried potatotes monitored by infrared mincrospectroscopy;Bouchon;Journal of Food Science,2001
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