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

Aman Mohammad Ziaiifar; Francis Courtois; Gilles Trystram

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Acte de colloque

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

Aman Mohammad Ziaiifar, Francis Courtois et Gilles Trystram

10. International Congress on Engineering and Food (ICEF10)

2008

Résumé

Life Sciences

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

Indicateurs

1 Consultations de la notice

Détails

Titre: Variation of porosity during frying and cooling of French fries and its relation with oil absorption
Créateurs - sans rôle: Aman Mohammad Ziaiifar - Chercheur indépendant
Francis Courtois - Ingénierie Procédés Aliments
Gilles Trystram - Ingénierie Procédés Aliments
Colloque: 10. International Congress on Engineering and Food (ICEF10)
Identifiants: 99148761609311
Unité académique: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Langue: English
Type de ressource: Conference proceeding