Optimization of the Deep-fat frying process of sweet potato chips in palm olein or stearin

被引：0
|
作者：
Fontes, L.C. Brigatto [1 ]
Oliveira, F.G. [1 ]
Collares-Queiroz, F.P. [2 ]
机构：
[1] Department of Food Technology, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato no 80, Caixa Postal 6121, CEP-13083-862, Campinas-SP, Brazil
[2] Faculty of Chemical Engineering, State University of Campinas, Cidade Universitária Zeferino Vaz-Avenida Albert Einstein, 500-Caixa Postal 6066-Campinas-SP, CEP-13083-852, Brazil
来源：
American Journal of Food Technology | 2011年 / 6卷 / 05期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
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中图分类号：
学科分类号：
摘要：
Palm oil - Moisture determination
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页码：348 / 361
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