Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes
Crossref DOI link: https://doi.org/10.1007/s11947-016-1790-2
Published Online: 2016-08-20
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Millin, Trent M.
Medina-Meza, Ilce G
Walters, Brandon C.
Huber, Kerry C.
Rasco, Barbara A.
Ganjyal, Girish M.
Funding for this research was provided by:
Washington State Unievrsity (New Faculty Start-up Funds)
License valid from 2016-08-20