Communication Dans Un Congrès Année : 2008

Variation of porosity during frying and cooling of French fries and its relation with oil absorption

Résumé

Variation of porosity during frying and cooling of French fries and its relation with oil absorption. 10. International Congress on Engineering and Food (ICEF10)

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Dates et versions

hal-01526261 , version 1 (22-05-2017)

Identifiants

  • HAL Id : hal-01526261 , version 1
  • PRODINRA : 389835

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Aman Mohammad Ziaiifar, Francis F. Courtois, Gilles Trystram. Variation of porosity during frying and cooling of French fries and its relation with oil absorption. 10. International Congress on Engineering and Food (ICEF10), Apr 2008, Viña del Mar, Chile. ⟨hal-01526261⟩
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