Effect of oil surface activity on oil absorption behavior of potato strips during frying process-Reference-Cited by-同舟云学术

Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Published:2021-12 Issue: Volume:365 Page:130427
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Ying,Tian Jianjun,Duan Zhenhua,Li Jinwei,Fan Liuping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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3. Official methods and recommended practices of the AOCS;AOCS,2009

4. Oil uptake by potato chips or French fries: A review;Arslan;European Journal of Lipid Science and Technology,2018

5. A new look at the chemistry and physics of deep-frying operations;Blumenthal;Food Technology,1991

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