Open AccessMathematical modeling of moisture loss, oil uptake and colour kinetics during deep fat frying of onion slices
Author(s) -
D. Ramesh Babu
Publication year - 2017
Publication title -
engineering and technology in india
Language(s) - English
Resource type - Journals
eISSN - 2230-9284
pISSN - 0976-1268
DOI - 10.15740/has/eti/8.1and2/39-48
Subject(s) - moisture , kinetics , chemistry , environmental science , food science , organic chemistry , physics , quantum mechanics