Distribution and Morphology of Oil Deposits in Some Deep Fried Products
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6) , 1742-1743
- https://doi.org/10.1111/j.1365-2621.1987.tb05922.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- 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
- Microscopic structure of potato chipsAmerican Journal of Potato Research, 1960