Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

Publication date: Available online 18 January 2021Source: Journal of Food EngineeringAuthor(s): Têko Gouyo, Éric Rondet, Christian Mestres, Céline Hofleitner, Philippe Bohuon

Source: Journal of Food Engineering - January 18, 2021 Category: Food Science Source Type: research