Criterion for Oil Uptake during Deep‐fat Frying
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1) , 204-205
- https://doi.org/10.1111/j.1365-2621.1993.tb03245.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Optimization of deep-fat frying operationsTrends in Food Science & Technology, 1991
- Fat uptake during deep-fat frying of coated and uncoated foodsJournal of Food Composition and Analysis, 1987
- Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubersInternational Journal of Food Science & Technology, 1987
- Lipid content and fatty acid profiles of various deep‐fat fried foodsJournal of Oil & Fat Industries, 1985