L.C. Brigatto Fontes
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato n� 80, Caixa Postal 6121, CEP-13083-862, Campinas-SP, Brazil
LiveDNA: 55.1034
F.G. Oliveira
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato n� 80, Caixa Postal 6121, CEP-13083-862, Campinas-SP, Brazil
F.P. Collares-Queiroz
Faculty of Chemical Engineering, State University of Campinas, Cidade Universit�ria Zeferino Vaz-Avenida Albert Einstein, 500-Caixa Postal 6066-Campinas-SP, CEP-13083-852, Brazil
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How to cite this article
L.C. Brigatto Fontes, F.G. Oliveira and F.P. Collares-Queiroz, 2011. Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin. American Journal of Food Technology, 6: 348-361.
DOI: 10.3923/ajft.2011.348.361
URL: https://scialert.net/abstract/?doi=ajft.2011.348.361
DOI: 10.3923/ajft.2011.348.361
URL: https://scialert.net/abstract/?doi=ajft.2011.348.361