Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack-Reference-Cited by-同舟云学术

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Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

Published:2022-02-08 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Deb Madhuparna¹,Routray Winny²^ORCID,Dash Kshirod K.¹³^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Tezpur India

2. Department of Food Process Engineering National Institute of Technology Rourkela India

3. Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering & Technology Malda India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16412

Reference51 articles.

1. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

2. Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat

3. Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

4. Moisture Adsorption Isotherms and Glass Transition Temperature of Xanthan Gum

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1. Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice;Measurement: Food;2024-09

2. New trends in the development and application of artificial intelligence in food processing;Innovative Food Science & Emerging Technologies;2024-03

3. Evaluation and selection of large cardamom supply chain using fuzzy logic based decision‐making model;Journal of Food Process Engineering;2022-12-28

4. Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation;Food Hydrocolloids for Health;2022-12

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