Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions
Version of Record online: 27 NOV 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 2, Issue 1, pages 28–38, January 2014
How to Cite
Food Science & Nutrition 2014; 2(1): 28–38
- Issue online: 13 JAN 2014
- Version of Record online: 27 NOV 2013
- Manuscript Accepted: 16 OCT 2013
- Manuscript Revised: 10 OCT 2013
- Manuscript Received: 18 AUG 2013
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