The effect of frying conditions on moisture loss and oil uptake in yam slices (Dioscorea alata)
The effect of frying conditions on immersion on moisture loss and oil content were studied at different times in two yam varieties: Diamante 22 and Pico Botella. The experimental data adjusted itself to the first order exponential model for humidity transfer (r >0.9) for both cultivars. The humidity...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidad Nacional de Colombia
2010-01-01
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| Serie: | Ingeniería e Investigación |
| Soggetti: | |
| Accesso online: | https://revistas.unal.edu.co/index.php/ingeinv/article/view/15205 |
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