Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying
Crossref DOI link: https://doi.org/10.1007/s11947-016-1748-4
Published Online: 2016-05-27
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Isik, Betul
Sahin, Serpil
Sumnu, Gulum
Text and Data Mining valid from 2016-05-27
