Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
1. Thermal and dynamic rheological properties of wheat flour fractions;Addo;Food Research International,2001
2. Functionality of batters containing different gums for deep-fat frying of carrot slices;Akdeniz;Journal of Food Engineering,2006
3. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Research International,2002
4. Hydrocolloids: Practical guides for the food industry;Andrew,2004
5. Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product;Annapure;European Journal of Lipid Science and Technology (formerly Fett/Lipid),1999
Cited by
49 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