Optimization of microwave frying of potato slices by using Taguchi technique
- Author
- OZTOP, Mecit Halil1 ; SAHIN, Serpil1 ; SUMNU, Gulum1
[1] Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey - Source
Journal of food engineering. 2007, Vol 79, Num 1, pp 83-91, 9 p ; ref : 18 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Microwave frying Potato Taguchi technique
- Keyword (fr)
- Friture Hyperfréquence Optimisation Pomme de terre Légume Tubercule
- Keyword (en)
- Frying Microwave Optimization Potato Vegetables Tuber
- Keyword (es)
- Freimiento Hiperfrecuencia Optimización Patata Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18385625
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2006.01.031 
https://dx.doi.org/10.1016/j.jfoodeng.2006.01.031
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