검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effect of water activity in tortilla and its relationship on the acrylamide content after frying Delgado RM, Luna-Barcenas G, Arambula-Villa G, Azuara E, Lopez-Perea P, Salazar R Journal of Food Engineering, 143, 1, 2014 |
| 2 |
Effect of frying conditions on shrinkage and porosity of fried potatoes Krokida MK, Oreopoulou V, Maroulis ZB Journal of Food Engineering, 43(3), 147, 2000 |
| 3 |
A new approach to describe oil absorption in fried foods: a simulation study Moreira RG, Barrufet MA Journal of Food Engineering, 35(1), 1, 1998 |