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
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/7963763 |
| Date | 10 June 2019 |
| Creators | Shreya Narayan Sahasrabudhe (6533324) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/Physical_Properties_of_Food_Oils_and_Factors_Affecting_Bubble_Dynamics_During_Frying/7963763 |
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