Oil uptake in deep-fat frying : Review

OCL - Oleagineux Corps gras Lipides

Volumn 5, Issue 1, 1998, Pages 30-35

  Sacuy, I Sam ^a   Ufheil, Gerhard ^b   Livings, Simon ^b  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Breading; Butter; Crust; French fries; Frying; Microstructure; Porosity; Surfactant

Indexed keywords

EID: 0040575679     PISSN: 12588210     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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