Effects of food gums and pre‐drying on fat content of fabricated fried chips-Reference-Cited by-同舟云学术

Effects of food gums and pre‐drying on fat content of fabricated fried chips

Published:2020-09-08 Issue:4 Volume:56 Page:1544-1550
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lumanlan Jane C.¹^ORCID,Fernando Warnakulasuriya M.A.D.B.²^ORCID,Karnpanit Weeraya³,Jayasena Vijay¹^ORCID

Affiliation:

1. School of Science Western Sydney University Penrith NSW2751Australia

2. Centre of Excellence for Alzheimer's Disease Research and Care School of Medical and Health Sciences Edith Cowan UniversitySNRI Nedlands WA6009Australia

3. Institute of Nutrition Mahidol University Nakhon Pathom73170Thailand

Funder

Western University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14763

Reference33 articles.

1. Functionality of batters containing different gums for deep-fat frying of carrot slices

2. Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product;Annapure U.S.;European Journal of Lipid Science and Technology,1999

3. Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying

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