Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique-Reference-Cited by-同舟云学术

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Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique

Published:2007-05 Issue:2 Volume:80 Page:719-726
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mai Tran T.T.,Chen Xiao Dong,Southern Christopher

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,1986

2. Microstructural principles of food processing and engineering;Aguilera,1999

3. More fat with that?;Allan;Consumer,2004

4. Maillard browning of common amino acids and sugars;Ashoor;Journal of Food Science,1984

5. Nutritional aspects of oils and fats (Chapter 13);Baur,1995

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