The influence of frying medium degradation on fat uptake and texture of French fries
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. Interactions between fat and food during deep-frying
2. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
3. QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING
4. CORRELATION OF QUALITY OF FRYING OIL AND OIL EXTRACTED FROM POTATO FRITTERS FRIED IN LIQUID AND PARTIALLY HYDROGENATED RAPESEED OILS
5. A kinetic study of oil deterioration during frying and a comparison with heating
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