Moisture loss and oil uptake during deep fat frying of "Kroš tula" dough

European Food Research and Technology

Volumn 220, Issue 1, 2005, Pages 90-95

  Budžaki, Sandra ^a   Šeruga, Bernarda ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Deep fat frying; Dough; Effective diffusivity; Moisture loss; Oil uptake

Indexed keywords

ABSORPTION; COOLING; HEATING; MASS TRANSFER; MOISTURE; REGRESSION ANALYSIS; VAPORS; WATER;

DEEP FAT FRYING; DOUGH; EFFECTIVE DIFFUSIVITY; MOISTURE LOSS; OIL UPTAKE;

OILS AND FATS;

ARRHENIUS;

EID: 12844278039     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1058-3     Document Type: Conference Paper

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