Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

LWT

Volumn 42, Issue 4, 2009, Pages 805-812

  Maneerote, Jirawan ^a   Noomhorm, Athapol ^a   Takhar, Pawan Singh ^b  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

^b TEXAS TECH UNIVERSITY   (United States)

Author keywords

Deep fat frying; Frying optimization; Oil uptake; Rice crackers

Indexed keywords

FISH;

BULK DENSITY; DEEP FAT FRYING; EXPANSION RATIO; FISH POWDERS; FRYING OPTIMIZATION; FRYING TEMPERATURE; OIL UPTAKES; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; RICE CRACKERS;

CRACKS;

EID: 58749097920     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.11.012     Document Type: Article

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