✦ LIBER ✦

Deep-Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties

✍ Scribed by E.J. PINTHUS; PNINA WEINBERG; I. S. SAGUY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Oil Uptake in Deep Fat Frying as Affecte

✍ E.J. PINTHUS; PNINA WEINBERG; I.S. SAGUY 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB

Gel-strength in Restructured Potato Prod

✍ ELI J. PINTHUS; PNINA WEINBERG; ISRAEL SAM SAGUY 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB

Fat Uptake in French Fries as Affected b

✍ C.J. O'Connor; K.J. Fisk; B.G. Smith; L.D. Melton 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 318 KB