Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half-product during deep-fat frying have been studied. Both oil absorption and linear expansion were affected, in differ...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
1996
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| Subjects: | |
| Online Access: | http://eprints.usm.my/33682/1/EFFECTS_OF_FRYING_PARAMETERS_ON_PHYSICAL_CHANGES_OF_TAPIOCA_CHIPS_DURING_DEEP-FAT_FRYING.%28MER%29.pdf http://eprints.usm.my/33682/ http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1996.00344.x/pdf |
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