SIMULTANEOUS HEAT and MASS TRANSFER DURING the DEEP FAT FRYING of TORTILLA CHIPS-Reference-Cited by-同舟云学术

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SIMULTANEOUS HEAT and MASS TRANSFER DURING the DEEP FAT FRYING of TORTILLA CHIPS

Published:1995-09 Issue:3 Volume:18 Page:307-320
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

MOREIRA ROSANA,PALAU JAIME,SUN XIUZHI

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1995.tb00369.x/fullpdf

Reference25 articles.

1. American Association of Cereal Chemists (AACC) . 1986 . Approved method of the AACC, 8th Ed. Method 30-20. the Association, St Paul, MN.

2. Thermal Conductivity of Potato between 50 and 100°C

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