| dc.contributor.author |
Sinha, Ankita |
|
| dc.contributor.author |
Bhargav, Atul |
|
| dc.contributor.other |
23rd National Heat and Mass Transfer Conference and 1st International ISHMT-ASTFE Heat and Mass Transfer Conference (ISHMT 2015), |
|
| dc.coverage.spatial |
Kerala, IN |
|
| dc.date.accessioned |
2016-01-05T08:54:36Z |
|
| dc.date.available |
2016-01-05T08:54:36Z |
|
| dc.date.issued |
2015-12 |
|
| dc.identifier.citation |
Sinha, Ankita and Bhargav, Atul, "Effect of food sample geometry on heat and mass transfer rate and cooking time during deep fat frying process", in the 23rd National Heat and Mass Transfer Conference and 1st International ISHMT-ASTFE Heat and Mass Transfer Conference (ISHMT 2015), Kerala, IN, Dec. 17-20, 2015. |
en_US |
| dc.identifier.uri |
https://repository.iitgn.ac.in/handle/123456789/2051 |
|
| dc.description.statementofresponsibility |
by Ankita Sinha and Atul Bhargav |
|
| dc.language.iso |
en_US |
en_US |
| dc.publisher |
The Indian Society for Heat and Mass Transfer (ISHMT) |
en_US |
| dc.subject |
Food sample geometry |
en_US |
| dc.subject |
Heat and mass transfer rate |
en_US |
| dc.subject |
Cooking time |
en_US |
| dc.subject |
Deep fat frying process |
en_US |
| dc.title |
Effect of food sample geometry on heat and mass transfer rate and cooking time during deep fat frying process |
en_US |
| dc.type |
Article |
en_US |