Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	American English
Title of host publication	Novel evaluation techniques and effect of process parameters
Chapter	2
Pages	41
Number of pages	47
ISBN (Electronic)	9780429143106
State	Published - 2010

Keywords

@inbook{6c6f140302494f4198e225e11c6969e4,

title = "Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters",

keywords = "Deep fat frying, Microstructure, physicochemical properties",

author = "Akinbode Adedeji and Ngadi, \{M. O.\}",

year = "2010",

language = "American English",

pages = "41",

booktitle = "Novel evaluation techniques and effect of process parameters",

}