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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 50 (2016)
FSCT 2016, 13(50): 79-94
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Abed Pour L, Dehghan Nia J. بررسی میزان جذب روغن طی فرآیند سرخکردن عمیق قطعات سیبزمینی پیشتیمارشده با فراصوت و آبگیری اسمزی. FSCT 2016; 13 (50) :79-94
URL:
http://fsct.modares.ac.ir/article-7-2807-en.html
بررسی میزان جذب روغن طی فرآیند سرخکردن عمیق قطعات سیبزمینی پیشتیمارشده با فراصوت و آبگیری اسمزی
Lida Abed Pour
,
Jalal Dehghan Nia
Abstract:
(4742 Views)
This article has no abstract.
Keywords:
Deep-fat frying
,
Ultrasound
,
Osmotic dehydration
,
Oil uptake
Full-Text
[PDF 417 kb]
(2101 Downloads)
Received: 2015/02/14 | Accepted: 2015/01/21 | Published: 2015/02/14
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