• Title of article

    Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture Original Research Article

  • Author/Authors

    C. Barrera، نويسنده , , C. Chenoll، نويسنده , , A. Andrés، نويسنده , , P. Fito، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2007
  • Pages
    10
  • From page
    201
  • To page
    210
  • Abstract
    viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
  • Keywords
    Frying , French fries , SAFES , Blanching
  • Journal title
    Journal of Food Engineering
  • Serial Year
    2007
  • Journal title
    Journal of Food Engineering
  • Record number

    1167557

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=1167557