Author:
Arshad Hira,Ali Tahira Mohsin,Hasnain Abid
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference41 articles.
1. P. Guallar-Castillon, F. Rodriguez-Artalejo, N.S. Fornes, J.R. Banegas et al., Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into cancer and nutrition. Am. J. Clin. Nutr. 86, 198–205 (2007)
2. W. Nawar, The consumption of fried food: nutritional considerations. Oleagineux Corps Gras Lipides (France) 5(1), 58–60 (1998)
3. H.S. Melito, B.E. Farkas, Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts. J. Food Eng. 117, 399–407 (2013)
4. E. Pinthus, P. Weinberg, I. Saguy, Oil uptake in deep fat frying as affected by porosity. J. Food Sci. 60, 767–769 (1995)
5. B. Sakhale, P. Pahade, Effect of blanching and coating with hydrocolloids on reduction of oil uptake in French fries. Int. Food Res. J. 19(2), 697–699 (2012)
Cited by
5 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