Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures
Crossref DOI link: https://doi.org/10.1007/s00231-019-02637-7
Published Online: 2019-05-25
Published Print: 2019-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Manjunatha, S. S.
Mathews, Aleena T.
Patki, P. E.
Text and Data Mining valid from 2019-05-25
Article History
Received: 20 December 2018
Accepted: 13 May 2019
First Online: 25 May 2019
Compliance with ethical standards
:
: Authors declare that there is no conflict of interest.