Decreasing of oil absorption in potato strips during deep...

Journal of Food Engineering 2004 Vol. 64; Iss. 2

Decreasing of oil absorption in potato strips during deep fat frying

Suzana Rimac-Brnčić, Vesna Lelas, Desanka Rade, Borislav Šimundić
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Volume:
64
Year:
2004
Language:
english
Pages:
5
DOI:
10.1016/j.jfoodeng.2003.10.006
File:
PDF, 243 KB
english, 2004
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