Production of low oil content potato chips using vacuum frying /
Vacuum frying was used as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144⁰C) and vacuum pressure (84.66, 91.43, 98.20 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, col...
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| Format: | Thesis eBook |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
2001.
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| Online Access: | Link to OAKTrust copy |
Internet
Link to OAKTrust copyRemote Storage
| Call Number: |
2001 Thesis G3642 |
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| Notes: |
Cushing Archival Copy (Library Use Only) |
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| Call Number: |
2001 Thesis G3642 |
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|---|---|---|
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| 2001 Thesis G3642 | Available | |
Available Online
| Call Number: |
2001 Thesis G3642 |
|
|---|---|---|
| Call Number | Status | Get It |
| 2001 Thesis G3642 | Available | |