Identifying key factors and strategies for reducing oil content in fried instant noodles-Reference-Cited by-同舟云学术

Identifying key factors and strategies for reducing oil content in fried instant noodles

Published:2022-09-08 Issue:10 Volume:87 Page:4329-4347
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Obadi Mohammed¹,Li Yuntong¹²,Xu Bin¹^ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. Hunan Provincial Key Laboratory of Research, Resource Mining and High‐valued Utilization on Edible & Medicinal Plant Jishou University Jishou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16301

Reference115 articles.

1. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

2. Oil Uptake by Potato Chips or French Fries: A Review

3. Deep fat frying of foods: A critical review on process and product parameters

4. Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings

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