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：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Palm oil - Moisture determination

引用

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页码：348 / 361

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