AGRIS - International System for Agricultural Science and Technology

Optimization of frying process of zucchini slices by frying combined with predehydration in terms of oil absorption and product texture

2015

Özçelik, Ş.


Bibliographic information
Publisher
Süleyman Demirel Univ., Graduate School of Natural and Applied Sciences, Dep. of Food Engineering
Pagination
125
Other Subjects
Food texture; Food drying; Drying temperature
Language
Turkish

2021-07-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org