CHANGES IN THE FRYING MEDIUM DURING DEEP-FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2001.tb00200.x/fullpdf
Reference23 articles.
1. Relationships between measurements of fat deterioration during heating and frying in RBD olein
2. Water activity: a credible measure of food safety and quality?
3. COMPARISON OF THE FRYING PERFORMANCE OF REFINED, BLEACHED AND DEODORIZED PALM OLEIN AND COCONUT OIL
4. CORRELATION OF QUALITY OF FRYING OIL AND OIL EXTRACTED FROM POTATO FRITTERS FRIED IN LIQUID AND PARTIALLY HYDROGENATED RAPESEED OILS
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