Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1472-1477

  Bajaj, Ishwar ^a   Singhal, Rekha ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Deep fat frying; Dough; Gellan gum; Oil uptake; Sev; Texture

Indexed keywords

ALGINIC ACID; CARBOXYMETHYLCELLULOSE; FAT; GELLAN; OIL; SOYBEAN PROTEIN;

ANALYZER; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHICKPEA; COMPARATIVE STUDY; CONTROLLED STUDY; DOUGH; FLOUR; FRYING; INDIAN; LEGUME; NONHUMAN;

CICER ARIETINUM; SPHINGOMONAS PAUCIMOBILIS;

EID: 34249014677     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.011     Document Type: Article

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