FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER

✍ Scribed by E. J. PINTHUS; R. P. SINGH; I. S. SAGUY; J. FAN

• Book ID: 111340157
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 784 KB
• Volume: 22
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.1998.tb00351.x