Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
Author:
Affiliation:
1. Applied Health Sciences and WellnessGrover Center E334Ohio University AthensOHUSA
2. The Ohio State University, Human SciencesOHUSA
3. Cincinnati Children's Hospital and Medical CenterCincinnatiOHUSA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200308
Reference87 articles.
1. New theoretical and practical aspects of the frying process
2. Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth
3. The structure of starch granules in fried battered products
4. QUALITY COMPARISON OF FRENCH FRY STYLE POTATOES PRODUCED BY OVEN HEATING, IMMERSION FRYING AND CONTROLLED DYNAMIC RADIANT HEATING
5. ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS
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