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3,039
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Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
Author(s):
Akinbode A. Adedeji
,
Michael O. Ngadi
,
G.S.V. Raghavan
Publication date
Created:
March 2009
Publication date
(Print):
March 2009
Journal:
Journal of Food Engineering
Publisher:
Elsevier BV
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GLUT4 biology
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31
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Mechanism and reduction of fat uptake in deep-fat fried foods
M. Mellema
(2003)
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Factors affecting oil uptake in tortilla chips in deep-fat frying
Rosana G Moreira
,
Youhong Chen
,
Xiuzhi Sun
(1997)
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Water loss and oil uptake as a function of frying time
M.K. Krokida
,
V Oreopoulou
,
Z.B. Maroulis
(2000)
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Author and article information
Journal
Title:
Journal of Food Engineering
Abbreviated Title:
Journal of Food Engineering
Publisher:
Elsevier BV
ISSN (Print):
02608774
Publication date Created:
March 2009
Publication date (Print):
March 2009
Volume
: 91
Issue
: 1
Pages
: 146-153
Article
DOI:
10.1016/j.jfoodeng.2008.08.018
SO-VID:
65690e91-64a7-4370-a1ee-9f5b7675a88f
Copyright ©
© 2009
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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