Development of Low Oil-Uptake Donuts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15596.x/fullpdf
Reference13 articles.
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2. Sweet potato as an ingredient of yeast-raised doughnuts;Collins;J Food Sci,1982
3. Relationship between oil uptake and moisture loss during frying of potato slices from c.v record U.K. tuber;Gamble;Int J Food Sci Technol,1987
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