Physicochemical Properties Changes of Donuts During Vacuum Frying-Reference-Cited by-同舟云学术

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Physicochemical Properties Changes of Donuts During Vacuum Frying

Published:2006-04 Issue:1 Volume:9 Page:85-98
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tan K. J.,Mittal G. S.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910500473947

Reference16 articles.

1. Preparation and Characterization of Low Oil Uptake Rice Cake Donuts

2. Development of Low Oil-Uptake Donuts

3. Evaluation of Physical Properties of Dough of Donuts During Deep‐Fat Frying at Different Temperatures

4. EFFECT OF TEMPERATURE ON THE PHYSICAL PROPERTIES OF CHICKEN STRIPS DURING DEEP-FAT FRYING

5. Effect of vacuum frying on the oxidative stability of oils

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