✦ LIBER ✦

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

✍ Scribed by Sandra Budžaki; Bernarda Šeruga

Publisher: Springer
Year: 2004
Tongue: English
Weight: 217 KB
Volume: 220
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-004-1058-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Determination of thermal conductivity an

Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of “Kroštula” dough

✍ Bernarda Šeruga; Sandra Budžaki 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 221 KB

Fat uptake during deep-fat frying of coa

Fat uptake during deep-fat frying of coated and uncoated foods

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

Kinetics of moisture loss and fat absorp

Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

✍ Diaz, Alberto; Trystram, Gilles; Vitrac, Olivier; Dufour, Dominique; Raoult-Wack 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 240 KB

This study compares the behaviour of four varieties of green plantain at their initial stage of maturity during the frying process. A variety traditionally used for the manufacture of thin plantain chips (Dominico Harto n commun) and three other varieties found in Latin America (Bouroukou, Bluggoe a

The effect of process time and temperatu

The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying

✍ Dimitra P Houhoula; Vassiliki Oreopoulou; Constantina Tzia 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 105 KB 👁 1 views