Author:
Debnath Sukumar,Rastogi N.K.,Krishna A.G. Gopala,Lokesh B.R.
Reference15 articles.
1. Oil absorption during frying of frozen par-fried potatoes;Aguilera;Journal of Food Science,2000
2. Official methods of analysis;AOAC,1980
3. A new look at the chemistry and physics of deep fat frying;Blumenthal;Food Technology,1991
4. Structure oil absorption relationships during deep-fat frying;Bouchon;Journal of Food Science,2003
5. Oil distribution in fried potatoes monitored by infrared microspectroscopy;Bouchon;Journal of Food Science,2001
Cited by
30 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