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Influence of Oil Temperature on the Quality of Deep-Fat Fried Onion Slices

✍ Scribed by S. L. Hansen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF PREFRY DRYING METHODS ON THE

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QUALITY EVALUATION OF DEEP-FAT FRIED ONI

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Effects of Drying, Packaging, and Temper

✍ Narmela Asefi; Mansoure Mozaffari 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 152 KB

Effects of different batter formulations

✍ Neslihan Akdeniz; Serpil Sahin; Gülüm Sumnu 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 193 KB

Oil partitioning between surface and str

✍ Sukumar Debnath; N.K. Rastogi; A.G. Gopala Krishna; B.R. Lokesh 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 695 KB

Effect of batter formula on qualities of

✍ Su-Der Chen; Hui-Huang Chen; Yu-Chien Chao; Rong-Shinn Lin 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 404 KB