Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

Published 2016 View Full Article

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Title
Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying
Authors
Keywords
Frying, Potato, Oil content, Moisture content, Porosity
Journal
Food and Bioprocess Technology
Volume 9, Issue 10, Pages 1653-1660
Publisher
Springer Nature
Online
2016-05-27
DOI
10.1007/s11947-016-1748-4
References
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