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Manuscript ID : 680254 Visit : 132 Page: 93 - 79

10.30495/jfst.2021.680254

20.1001.1.24234966.1400.13.1.6.0

Article Type: Original Research

Subject Areas :

ایسان علی پور 1 (دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی تبریز، تبریز، ایران.)
نارملا آصفی 2 (استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی تبریز، تبریز، ایران.)

Received: 2018-11-27 Accepted : 2019-03-05 Published : 2021-03-21

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References:


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گزارش نهایی مؤسسه تحقیقات فنی و مهندسی کشاورزی.

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  1. Ziaiifar, A. M., Courtois, F. and Trystram, G. 2010.Porosity development and its effect on oil uptake during the frying process.Journal of Food Process Engineering,33(2):191-212.
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