Browsing by Author "Garayo, Jagoba"
Now showing items 1-1 of 1
-
Garayo, Jagoba (Texas A&M University, 2001)Vacuum frying was used as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144⁰C) and vacuum pressure (84.66, 91.43, 98.20 kPa) on the drying rate and oil absorption ...