Studying Oil Absorption in Restructured Potato Chips-Reference-Cited by-同舟云学术

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Studying Oil Absorption in Restructured Potato Chips

Published:2006-05-31 Issue:3 Volume:69 Page:FEP115-FEP122
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

OUCHON P. B,PYLE D. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13363.x/fullpdf

Reference37 articles.

1. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;J Agric Food Chem,1997

2. Oil absorption during frying frozen parfried potatoes;Aguilera;J Food Sci,2000

3. The effect of powdered cellulose on oil/fat uptake during the frying of battered food products;Ang;J Am Oil Chem Soc,1989

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2. Influence of key component interactions in flour on the quality of fried flour products;Critical Reviews in Food Science and Nutrition;2024-06-22

3. The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips;Journal of the Science of Food and Agriculture;2024-05-02

4. Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps;International Journal of Biological Macromolecules;2024-05

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