Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips

Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips

10.1080/07373930701728703

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Bibliographic Details
Main Authors: Song, X.-J., Zhang, M., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Breaking force
Color
Moisture content
Oil content
Potato
Vacuum microwave
Online Access:http://scholarbank.nus.edu.sg/handle/10635/60084
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/60084

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