✦ LIBER ✦

Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying

✍ Scribed by A. Jayendra Kumar; R.R.B. Singh; A.A. Patel; G.R. Patil

Book ID: 116725738
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 208 KB
Volume: 39
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2005.05.016

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Kinetics of tofu color changes during de

Kinetics of tofu color changes during deep-fat frying

✍ O.D Baik; G.S Mittal 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 167 KB

Changes in the characteristics and compo

Changes in the characteristics and composition of oils during deep-fat frying

✍ V. K. Tyagi; A. K. Vasishtha 📂 Article 📅 1996 🏛 Springer-Verlag 🌐 English ⚖ 710 KB

KINETICS of QUALITY CHANGE DURING COOKIN

KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE

✍ F. NOURIAN; H.S. RAMASWAMY 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 721 KB

PHYSICOCHEMICAL CHANGES IN STARCH DURING

PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY

✍ JINTIAN FAN; R. PAUL SINGH; ELI J. PINTHUS 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 779 KB

CHANGES IN THE FRYING MEDIUM DURING DEEP

CHANGES IN THE FRYING MEDIUM DURING DEEP-FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES

✍ MARIA TYNEK; ZDZISLLAWA HAZUKA; ROMAN PAWLOWICZ; MARTA DUDEK 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 507 KB

Studies of the changes in edible fats du

Studies of the changes in edible fats during heating and frying

✍ Gere, A. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 598 KB

## Abstract For detecting the changes in edible fats during the frying operation and for quality assessment of used frying fats 5 relatively simple methods were proposed: determination of polymer content by gel permeation chromatography, measurement of total polar artefacts by TLC followed by densi