Parcourir par Mots clés libres
Nombre de documents : 2.
2021
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture.
Gouyo Teko, Rondet Eric, Mestres Christian, Hofleitner Céline, Bohuon Philippe.
2021.
Journal of Food Engineering, 298:110484, 10 p.
![[img]](http://agritrop.cirad.fr/style/images/fileicons/text.png)
![[img]](/style/images/fileicons/text.png)
Prévisualisation |
2020
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
Gouyo Teko, Mestres Christian, Maraval Isabelle, Fontez Bénédicte, Hofleitner Céline, Bohuon Philippe.
2020.
Food Research International, 131:108947, 10 p.
Prévisualisation |
