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Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan

✍ Scribed by T. Funami; M. Funami; T. Tawada; Y. Nakao


Book ID
108821896
Publisher
Institute of Food Technologists
Year
1999
Tongue
English
Weight
151 KB
Volume
64
Category
Article
ISSN
0022-1147

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Criterion for Oil Uptake during Deep-fat
✍ ELI J. PINTHUS; PNINA WEINBERG; ISRAEL SAM SAGUY πŸ“‚ Article πŸ“… 1993 πŸ› Institute of Food Technologists 🌐 English βš– 292 KB