✦ LIBER ✦

Mechanism and reduction of fat uptake in deep-fat fried foods

✍ Scribed by M. Mellema

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Initial Interfacial Tension and Oil Upta

✍ ELI J. PINTHUS; ISRAEL SAM SAGUY 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 514 KB

Fat uptake during deep-fat frying of coa

✍ J.H. Makinson; H. Greenfield; M.L. Wong; R.B.H. Wills 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 548 KB

Whey Protein Solution Coating for Fat-Up

✍ Ann M. Dragich; John M. Krochta 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 183 KB

Screening of hydrocolloids for reduction

✍ Annapure, Uday S. ;Singhal, Rekha S. ;Kulkarni, Pushpa R. 📂 Article 📅 1999 🏛 John Wiley and Sons ⚖ 44 KB 👁 2 views

Lipid content and fatty acid profiles of

✍ L. M. Smith; A. J. Clifford; R. K. Creveling; C. L. Hamblin 📂 Article 📅 1985 🏛 Springer-Verlag 🌐 English ⚖ 551 KB

Quality of Lipids of Indian Deep Fat Fri

✍ Sulthana, S. N. ;Sen, D. P. 📂 Article 📅 1990 🏛 John Wiley and Sons ⚖ 729 KB