OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2008.00293.x/fullpdf
Reference38 articles.
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3. Mass and heat transfer during deep-fat frying of potato slices -1. Rate of drying and oil uptake;BAUMANN;Lebens. Wiss. Technol.,1995
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