This paper is part of a Special Issue on deep frying which can be accessed online at http://onlinelibrary.wiley.com/doi/10.1002/ejlt.v116.6/issuetoc
Microscopic oil uptake mechanisms in fried products*
Article first published online: 14 MAR 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Special Issue: Deep-Fat Frying
Volume 116, Issue 6, pages 741–755, June 2014
How to Cite
Vauvre, J.-M., Kesteloot, R., Patsioura, A. and Vitrac, O. (2014), Microscopic oil uptake mechanisms in fried products*. Eur. J. Lipid Sci. Technol., 116: 741–755. doi: 10.1002/ejlt.201300278
- Issue published online: 12 JUN 2014
- Article first published online: 14 MAR 2014
- Accepted manuscript online: 18 FEB 2014 03:01AM EST
- Manuscript Accepted: 11 FEB 2014
- Manuscript Revised: 7 FEB 2014
- Manuscript Received: 4 NOV 2013
- UMR Mateis. Grant Number: 1292/2010
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