Evolution of mechanical and optical properties of French fries obtained by hot air-frying
- Author
- HEREDIA, A1 ; CASTELLO, M. L1 ; ARGÜELLES, A1 ; ANDRES, A1
[1] Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 57, Num 2, pp 755-760, 6 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Air-frying Colour French fries Texture
- Keyword (fr)
- Air Couleur Evolution Français Friture Propriété mécanique Propriété optique Texture
- Keyword (en)
- Air Color Evolution French Frying Mechanical properties Optical properties Texture
- Keyword (es)
- Aire Color Evolución Francés Freimiento Propiedad mecánica Propiedad óptica Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28441505
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.lwt.2014.02.038 
https://dx.doi.org/10.1016/j.lwt.2014.02.038
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