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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley,
1996.
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| Subjects: | |
| Online Access: | Get fulltext |