Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality - Concepedia

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Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

100

Citations

26

References

2002

Year

Olivier Vitrac, Dominique Dufour, Gilles Trystram, Anne-Lucie Raoult-Wack

Journal of Food Engineering

Deep-fat FryingCassava Chip QualityMass TransferFood EngineeringFood ProcessingOhmic HeatingThermal ProcessingFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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