검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Bassama J, Achir N, Trystram G, Collignan A, Bohuon P Journal of Food Engineering, 149, 204, 2015 |
| 2 |
Modeling deep-fat frying for control of acrylamide reaction in plantain Bassama J, Brat P, Boulanger R, Gunata Z, Bohuon P Journal of Food Engineering, 113(1), 156, 2012 |