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1 research outputs found
Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures
Author
A Ahromrit
A Chakkaravarthi
+69 more
A Farinu
A Mohammadi
A. B. Oyedeji
AB Oyedeji
Aleena T. Mathews
AM Ziaiifar
AT Yildiz
B Isik
E Magdaline
E Troncoso
E Troncoso
EK Oke
EME Franklin
F Nouriuan
F Pedreschi
F Roy
Fakhreddin Salehi
G Cruz
G Mazza
I Bajaj
IH Mondal
IS Saguy
J Bravo
J Garayo
J Ikoko
J Singthong
J Zhishen
JA Steet
KA Buckle
KK Bhat
M Mariscal
MC Moreno
MC Pandey
MK Krokida
MK Krokida
N Koca
OD Baik
OP Sobukola
OP Sobukola
OP Sobukola
OP Sobukola
OP Sobukola
P. E. Patki
PC Moyano
PY Huang
R Hoover
R Mohammad
R Yamsaengsung
RC Martins
RG Math
RG Moreira
S Budzaki
S Ranganna
S Sahin
S. S. Manjunatha
SM Tosh
SS Manjunatha
T Longvah
T Ryan-Stoneham
T Zhang
TM Millin
TTM Tran
UD Geervani
V Dueik
VL Singleton
VM Karizaki
WJ Dahl
WMU Fernando
YY Zhu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
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