Effect of Pre-Drying and Hydrocolloids Batter Coating during Heat and Moisture Transfer of Coated Fried Potato Chips | Zendy

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Effect of Pre-Drying and Hydrocolloids Batter Coating during Heat and Moisture Transfer of Coated Fried Potato Chips

Author(s) -

Sunday Samuel Sobowale,

Benjamin Oluwole Omotoso

Publication year - 2018

Publication title -

journal of bioprocessing and biotechniques

Language(s) - English

Resource type - Journals

ISSN - 2155-9821

DOI - 10.4172/2155-9821.1000328

Subject(s) - moisture , coating , food science , materials science , composite material , chemistry

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