Structure and Texture Properties of Fried Potato Products

By M. Miranda, J. Aguilera. 2006

135 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/12e213a0bf0a0bc8eb35b35b728dccecaa9b043b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. H. Darvishi
2. Gholamhassan Najafi
3. A. Asghari
4. A. R. Asl
5. Heshmat Allah Gazori

Citations in the corpus

• Mathematical modeling, moisture diffusion, energy consumption and efficiency of thin layer drying of potato slices. (2013, background): “So far, many works have been performed to study hot air, tray dryer with and without air circulation, fluidized bed, and superheated steam drying of potato pieces of various shapes [1-15].”