Factors affecting oil uptake in tortilla chips in deep-fat frying-Reference-Cited by-同舟云学术

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Factors affecting oil uptake in tortilla chips in deep-fat frying

Published:1997-03 Issue:4 Volume:31 Page:485-498
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Moreira Rosana G.,Sun Xiuzhi,Chen Youhong

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Oil content;AACC,1986

2. Moisture content;AACC,1986

3. Official Method, 1989. Free Fatty Acids: Ca 5a-40. Official Tentative Methods of the American Oil Chemists' Society;AOCS,1989

4. A new look at the chemistry and physics of deep-fat frying;Blumenthal;Food Technol.,1991

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