Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches-Reference-Cited by-同舟云学术

Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches

Published:1997-04 Issue:4 Volume:58 Page:313-317
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ahamed N.Thoufeek,Singhal Rekha S.,Kulkarni Pushpa R.,Pal Mohinder

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Influence of partial drying on oil absorption and texture of french fries;Adambounou;Can. Inst. Food Sci. Technol.,1981

2. Multiple functions of powdered cellulose as a food ingredient;Ang;Cereal Foods World,1991

3. A new look at the chemistry and physics of deep-fat frying;Blumenthal;Food Technol.,1991

4. A new look at the chemistry and physics of deep-fat frying;Blumenthal;Food Technol.,1991

5. Effect of incorporating papadkhar (crude sodium carbonate) in papad doughs on the physico-chemical properties of the frying medium;Chaudhury;J. Food Sci. Technol.,1985

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment;Journal of Food Processing and Preservation;2021-09-21

2. Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters;Journal of Food Processing and Preservation;2021-01-23

3. Processing, storage, and quality characteristics of wheat‐based snack;Journal of Food Processing and Preservation;2019-08-26

4. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods;Food Science and Technology;2017-12-18

5. Amaranth: An Andean Crop with History, Its Feeding Reassessment in America;Traditional Foods;2016