Author:
Ngobese Nomali Ziphorah,Workneh Tilahun Seyoum,Siwela Muthulisi
Funder
National Research Foundation
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Agblor A, Scanlon MG (2000) Processing conditions influencing the physical properties of French fries potatoes. Potato Res 43:163–178
2. Aguilar CN, Anzaldúa-Morales A, Talamás R, Gastelum G (1997) Low-temperature blanch improves textural quality of French-fries. J Food Sci 62(3):568–571
3. Aguilar F, Autrup H, Barlow S, Castle L, Crebelli R, Dekant W, Engel K-H, Gontard N, Gott D, Grilli S, Gürtler R, Larsen J-C, Leclercq C, Leblanc J-C, Malcata F-X, Mennes W, Milana M-R, Pratt I, Rietjens I, Tobback P, Toldrá F (2008) Safety of aluminium from dietary intake [1]: scientific opinion of the panel on food additives, flavourings, processing aids and food contact materials (AFC). EFSA J 754:1–34
4. Aguilera JM, Cadoche L, López C, Gutierrez G (2001) Microstructural changes of potato cells and starch granules heated in oil. Food Res Int 34:939–947
5. Al-Khusaibi M, Tarmizi AHA, Niranjan K (2015) On the possibility of nonfat frying using molten glucose. J Food Sci 80:E66–E72
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献