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

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Idioma original	American English
Título de la publicación alojada	Novel evaluation techniques and effect of process parameters
Capítulo	2
Páginas	41
Número de páginas	47
ISBN (versión digital)	9780429143106
Estado	Published - 2010

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@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",

}