Modeling the transport phenomena and structural changes during deep fat frying: Part II: model solution & validation
- 30 June 2002
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 53 (1), 11-25
- https://doi.org/10.1016/s0260-8774(01)00135-2
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Characterization of product quality attributes of tortilla chips during the frying processJournal of Food Engineering, 2001
- Total frying‐use time effects on soybean‐oil deterioration and on tortilla chip qualityInternational Journal of Food Science & Technology, 1996