Food components affecting the oil absorp
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Mohamed, Suhaila; Hamid, Norhasimah Abd; Hamid, Mansoor Abdul
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Article
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1998
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John Wiley and Sons
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English
β 258 KB
Frying batters are used to add value to a product by improving texture, Γavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice Γours. Crispness was positively