Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15933.x/fullpdf
Reference17 articles.
1. Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs
2. Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage
3. Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements
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