Research Article
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
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
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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