An oil dilution technique used in small-scale frying to reduce oil expenditure

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 245-251

  Yilmaz, Emin ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Doughnut; Fat absorption; Oil quality; Sensory analysis

Indexed keywords

DEEP FRYING; DOUGHNUT; FAT ABSORPTION; OIL QUALITY;

ABSORPTION; DEGRADATION; DENSITY (SPECIFIC GRAVITY); FOOD PROCESSING; HYDROLYSIS; PERMITTIVITY; QUALITY CONTROL; SENSORY PERCEPTION; THERMAL EFFECTS; VISCOSITY;

VEGETABLE OILS;

EID: 1542375190     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00778.x     Document Type: Article

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