Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration-Reference-Cited by-同舟云学术

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Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration

Published:2017-09 Issue: Volume:83 Page:235-242
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yuksel Ferhat,Karaman Safa,Gurbuz Melek,Hayta Mehmet,Yalcin Hasan,Dogan Mahmut,Kayacier Ahmed

Funder

Erciyes University

Turkish Scientific and Technological Research Council (TUBITAK)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product;Alpaslan;Journal of Food Quality,2006

2. Official methods of analysis;AOAC,2000

3. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product;Balasubramaniam;Journal of Food Process Engineering,1997

4. Some new three level designs for the study of quantitative variables;Box;Technometrics,1960

5. Decreasing oil uptake of doughnuts during deep-fat frying using curdlan;Funami;Journal of Food Science,1999

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2. The application of pretreatments for producing low-fat fried foods: A review;Trends in Food Science & Technology;2023-10

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4. Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

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