Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying

LWT

Volumn 39, Issue 7, 2006, Pages 827-833

  Jayendra Kumar, A ^a   Singh, R R B ^a   Patel, A A ^a   Patil, G R ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Activation energy; Colour kinetics; Deep fat frying; Gulabjamun; Reaction rate constants; Texture kinetics

Indexed keywords

ACTIVATION ENERGY; HARDNESS; REACTION KINETICS; RHEOLOGY; SODIUM COMPOUNDS; STIFFNESS; SUGAR (SUCROSE); THERMAL EFFECTS;

COLOR KINETICS; DEEP-FAT FRYING; GULABJAMUNS; REACTION RATE CONSTANTS; TEXTURE KINETICS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 33645989145     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.05.016     Document Type: Article

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