Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature
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: 2018DOI: 10.1016/j.ijthermalsci.2018.08.035
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Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature
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| contributor author | Abdurrahman Ghaderi | |
| contributor author | Jalal Dehghannya | |
| contributor author | Babak Ghanbarzadeh | |
| date accessioned | 2020-03-16T12:22:30Z | |
| date available | 2020-03-16T12:22:30Z | |
| date issued | 2018 | |
| identifier other | 43TYj9PZL52rkoTefGzN6IEbrhbFIH8h7bwbCML3sOql0tHiSJ.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/2283038?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 15179726 | |
| identifier doi | 10.1016/j.ijthermalsci.2018.08.035 | |
| journal title | International Journal of Thermal Sciences | |
| coverage | Academic | |
| pages | 485-499 | |
| journal volume | 134 | |
| filesize | 2384462 | |
| citations | 4 |