Author:
S. Sivaranjani,T. Jayasree Joshi,Shagolshem Mukta Singh,Rao P. Srinivasa
Funder
Ministry of Education, India
Indian Institute of Technology Kharagpur
Reference102 articles.
1. Evaluation of the Thermophysical, sensory, and microstructural properties of Colombian coastal Carimañola obtained by atmospheric and vacuum frying;Acevedo;International Journal of Food Science,2022
2. Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product;Alpaslan;Journal of Food Processing and Preservation,2010
3. Vacuum frying: An alternative to obtain high-quality dried products;Andres-Bello;Food Engineering Reviews,2011
4. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals;Asghari;Journal of Applied Ichthyology,2013
5. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian;Critical Reviews in Food Science and Nutrition,2020
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献