Effect of Frying Oil on the Properties of Donut-Reference-Cited by-同舟云学术

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Effect of Frying Oil on the Properties of Donut

Published:2014 Issue:8 Volume:61 Page:346-352
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Sakaino Masayoshi,Yamashita Takatoshi,Tokura Noriko,Sano Takashi,Watanabe Kenichi,Hagiri Hiroatsu,Sakurama Yuuki,Hiroshima Riki,Manabe Yoichiro,Suzuki Miki,Imagi Jun

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference15 articles.

1. 1) Hatae, K., Miyamoto, T., Shimada, Y., Munekata, Y., Sawa, K., Hasegawa, K. and Kasai, M., Effect of the type of frying oil on the consumer preference for doughnuts. J. Food Sci., 68, 1038-1042 (2003).

2. 4) Shih, F.F., Daigle, K.W. and Clawson, E.L., Development of low oil-uptake donuts. J. Food Sci., 66, 141-144 (2001).

3. 5) Funami, T., Funami, M., Tawada, T. and Nakao, Y., Decreasing oil uptake of doughnuts during deep-fat frying using curdlan. J. Food Sci., 64, 883-888 (1999).

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