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Communication Dans Un Congrès Année : 2008

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

Aman Mohammad Ziaiifar
  • Fonction : Auteur
Chercheur indépendant
Francis F. Courtois
Ingénierie Procédés Aliments
CV
Gilles Trystram
  • Fonction : Auteur
  • PersonId : 1203304
Ingénierie Procédés Aliments

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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Sciences du Vivant [q-bio]

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https://hal.science/hal-01526261

Soumis le : lundi 22 mai 2017-20:35:18

Dernière modification le : mardi 10 octobre 2023-16:38:08

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Dates et versions

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

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  • 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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