Microstructural analysis of frying potatoes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00499.x/fullpdf
Reference22 articles.
1. Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry
2. 2 J.M. Aguilera, and P.J. Lillford (1996 ). Microscopy and image analysis as related to food engineering . In:Food Engineering 2000(edited by P. Fito). Pp. 23-38. London: Chapman & Hall.
3. 3 J.M. Aguilera, and D.W. Stanley (1999 ).Microstructural Principles of Food Processing and Engineering, 2nd edn. Pp. 19-22. Gaithersburg: Aspen Publishers.
4. 4 W. Banks, and C.T. Greenwood (1975 ).Starch and its Components. Pp. 259-273. Edinburgh: Edinburgh University Press.
5. Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptake
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