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Physical Properties of Food Oils and Factors Affecting Bubble Dynamics During Frying

The study is focused on study of surface and interfacial properties of oil at high temperatures, to understand the mechanisms of heat transfer and oil absorption during frying

  1. 10.25394/pgs.7963763.v1
Identiferoai:union.ndltd.org:purdue.edu/oai:figshare.com:article/7963763
Date10 June 2019
CreatorsShreya Narayan Sahasrabudhe (6533324)
Source SetsPurdue University
Detected LanguageEnglish
TypeText, Thesis
RightsCC BY 4.0
Relationhttps://figshare.com/articles/Physical_Properties_of_Food_Oils_and_Factors_Affecting_Bubble_Dynamics_During_Frying/7963763

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