PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1997.tb00795.x/fullpdf
Reference36 articles.
1. Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
2. Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptake
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