Design and development of sub‐baric thermal processer for frying of <i>Gulab jamun</i> : A deep‐fat fried dairy product-Reference-Cited by-同舟云学术

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Design and development of sub‐baric thermal processer for frying of Gulab jamun : A deep‐fat fried dairy product

Published:2022-03-12 Issue:6 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Mahesh Kumar Guruvanna¹,Ravindra Menon Rekha²,Nagajjanavar Kiran³^ORCID,Juvvi Praneeth³^ORCID,Sinha Chitranayak⁴^ORCID,Manjunatha Mutharayappa⁵,Basava Sharana⁴^ORCID

Affiliation:

1. Department of Dairy Engineering Dairy Science College Bengaluru Karnataka India

2. Division of Dairy Engineering National Dairy Research Institute Bengaluru Karnataka India

3. Department of Food Processing Technology College of Horticultural Engineering and Food Technology Devihosur, Haveri Karnataka India

4. Division of Dairy Engineering National Dairy Research Institute Karnal Haryana India

5. Department of Food Process Engineering University of Agricultural Sciences Bengaluru Karnataka India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14005

Reference38 articles.

1. Vacuum frying: An alternative to obtain high quality potato chips and fried oil;Basuny A. S. M.;Banat's Journal of Biotechnology,2012

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

1. Recent studies on alternative technologies for deep-fat frying;Journal of Food Science and Technology;2024-01-05

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