Studies on Reduction in Oil Content in Deep‐Fat Fried Legume Based Snack Using Carboxymethyl Starch (CMS)
Author:
Affiliation:
1. Food and Fermentation Technology Division, University Department of Chemieal Technology, Matunga Road, Bombay — 400 019, India.
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.2700971111
Reference24 articles.
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2. Effect of initial tuber solids content on final oil content of potato chips;Gamble M. H.;Lebensm. Wiss. Technol.,1988
3. Influence of partial drying on oil absorption and texture of trench fries;Adambounou T. L.;Canadian Inst. FoodSci.Technol. J.,1981
4. Fat uptake during deep-fat frying of coated and uncoated foods
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