Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Effect of increased gravitational acceleration in potato deep-fat frying — John S. Lioumbas (2013) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Effect of increased gravitational acceleration in potato deep-fat frying
TK
Shared by
Thodoris Karapantsios
Effect of increased gravitational acceleration in potato deep-fat frying
Article
2013
en
Authors
JL
John S. Lioumbas
TK
Thodoris Karapantsios
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2011
Evaporation Front Compared with Crust Thickness in Potato Deep‐Fat Frying
John S. Lioumbas
,
Thodoris Karapantsios
Article
2012
Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying
John S. Lioumbas
,
Thodoris Karapantsios
Article
2012
Surface water evaporation and energy components analysis during potato deep fat frying
John S. Lioumbas
,
Margaritis Kostoglou
,
Thodoris Karapantsios
Article
2012
Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity
John S. Lioumbas
,
Christos Ampatzidis
,
Thodoris Karapantsios
Article
2011
On the capacity of a crust–core model to describe potato deep-fat frying
John S. Lioumbas
,
Margaritis Kostoglou
,
Thodoris Karapantsios
Discussion(0)
No comments yet. Be the first to comment.