Physical Properties of Food Oils and Factors Affecting Bubble Dynamics During Frying
thesisposted on 10.06.2019, 17:32 by Shreya Narayan Sahasrabudhe
In order to distinguish essays and pre-prints from academic theses, we have a separate category. These are often much longer text based documents than a paper.
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