Kinetics of tofu color changes during deep-fat frying

Author:

Baik O.D,Mittal G.S

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;Journal of Food Science,1994

2. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties;Cai;Food Research International,1997

3. Kinetics of colour development in aqueous glucose systems at high temperatures;Carabasa;Journal of Food Engineering,2000

4. Biological reaction engineering;Dunn,1992

5. Direct search solution of numerical and statistical problems;Hooke;Journal of Association for Computing Machinery,1961

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