Optimising the frying temperature of gluten balls using response surface methodology

Journal of the Science of Food and Agriculture

Volumn 77, Issue 1, 1998, Pages 64-70

  Chen, Chee Shan ^a   Chen, Jyh Jye ^a   Wu, Tzong Pei ^b   Chang, Chi Yue ^a  

^a DA YEH UNIVERSITY   (Taiwan)

^b China Grain Prod and Devmt Inst   (Taiwan)

Author keywords

Fried gluten ball; Frying; Gluten; Response surface methodology

Indexed keywords

FOOD PROCESSING; FRYING; GLUTEN;

EID: 0031959455     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199805)77:1<64::aid-jsfa5>3.3.co;2-2     Document Type: Article

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