Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes
Author:
Affiliation:
1. Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Urbana 61801 Ill. U.S.A
Funder
Food Science and Human Nutrition Pilot Plant
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13498/fullpdf
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4. Studying oil absorption in restructured potato chips;Bouchon;J Food Sci,2004
5. Modelling oil absorption during post-frying cooling II: solution of the mathematical model, model testing, and simulations;Bouchon;Food Bioprod Process,2005
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