Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference29 articles.
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3. Air frying a new technique for produce of healthy fried potato strips;Arafat;J. Food Nutr. Sci.,2014
4. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography;Besbes;J. Food Eng.,2013
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