Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets;Adedeji;Journal of Food Engineering,2009
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5. Post-frying oil drainage from potato chips and French fries: a comparative study of atmospheric and vacuum drainage;Ahmad Tarmizi;Food and Bioprocess Technology,2013
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