Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets-Reference-Cited by-同舟云学术

Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

Published:2009-03 Issue:1 Volume:91 Page:146-153
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Adedeji Akinbode A.,Ngadi Michael O.,Raghavan G.S.V.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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5. Moisture loss and oil uptake during deep fat frying of “Kroštula” dough;Budžaki;European Food Research and Technology,2005

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