Deep fat frying of tortilla chips : an integrated approach /

Tortilla chips were prepared from commercial nixtamilized dry masa flour. They were baked and then fried in fresh and used partially hydrogenated soybean oil for 5, 10, 15, 20, 25, 30, 45 and 60 seconds at 1500C and 1900C. A commercial batch fryer was used. Heat and mass transfer during deep fat...

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Bibliographic Details

Main Author:	Palau, Jaime, 1964-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major agricultural engineering.
Online Access:	Link to OAKTrust copy