The description of oil absorption behavior of potato chips during the frying-Reference-Cited by-同舟云学术

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The description of oil absorption behavior of potato chips during the frying

Published:2018-10 Issue: Volume:96 Page:119-126
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yang,Zhang Tingting,Fan Daming,Li Jinwei,Fan Liuping

Funder

National Key research & Development Plan

Jiangsu major science and technology demonstration project

China National Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;Journal of Food Engineering,2011

2. Characterisation of pore properties of deep-fat-fried chicken nuggets breading coating using mercury intrusion porosimetry technique;Adedeji;International Journal of Food Science and Technology,2010

3. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets;Adedeji;Journal of Food Engineering,2009

4. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;Journal of Agricultural and Food Chemistry,1997

5. Microstructural analysis of frying potatoes;Bouchon;International Journal of Food Science and Technology,2001

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