Microstructural Characterization of Fried Potato Disks Using X‐Ray Micro Computed Tomography
Author:
Affiliation:
1. Agricultural and Biological EngineeringUniv. of Illinois at Urbana‐Champaign Urbana IL 61801 U.S.A
2. Food Science and Human NutritionUniv. of Illinois at Urbana‐Champaign Urbana IL 61801 U.S.A
Funder
USDA-NIFA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13219
Reference34 articles.
1. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy
2. Microstructural changes of potato cells and starch granules heated in oil
3. Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying
4. Structure Oil-Absorption Relationships During Deep-Fat Frying
5. Microstructural characterisation of commercial kiwifruit cultivars using X-ray micro computed tomography
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