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| LEADER |
00929 am a22001693u 4500 |
| 001 |
33682 |
| 042 |
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|a dc
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| 100 |
1 |
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|a Vasanti Nair, Chanderan K.
|e author
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| 700 |
1 |
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|a Chee , C. Seow
|e author
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| 700 |
1 |
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|a Sulebele, Guruprasad A.
|e author
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| 245 |
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|a Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
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| 260 |
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|b Wiley,
|c 1996.
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| 856 |
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|z Get fulltext
|u http://eprints.usm.my/33682/1/EFFECTS_OF_FRYING_PARAMETERS_ON_PHYSICAL_CHANGES_OF_TAPIOCA_CHIPS_DURING_DEEP-FAT_FRYING.%28MER%29.pdf
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|a 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 different ways, by moisture loss.
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| 540 |
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|a cc_by
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| 546 |
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|a en
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| 650 |
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|a T1-995 Technology(General)
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