Factors affecting oil uptake in tortilla chips in deep-fat frying
- Author
- MOREIRA, R. G1 ; SUN, X1 ; CHEN, Y1
[1] Department of Agricultural Engineering, Texas A&M University, College Station, TX 77843-2117, United States - Source
Journal of food engineering. 1997, Vol 31, Num 4, pp 485-498 ; ref : 24 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Captation Chips Friture en pleine huile Huile friture Maïs Teneur huile Transfert masse
- Keyword (en)
- Snack(food) Uptake Crisp Deep-frying Frying oil Corn Oil content Mass transfer
- Keyword (es)
- Comida ligera Captación Patatas fritas a la inglesa Freimiento lleno aceite Aceite para freir Maiz Contenido aceite Transferencia masa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2657148
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/S0260-8774(96)00088-X 
https://dx.doi.org/10.1016/S0260-8774(96)00088-X
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