Characteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flour

Journal of the Science of Food and Agriculture

Volumn 89, Issue 3, 2009, Pages 363-371

  Thanatuksorn, Pariya ^a   Kajiwara, Kazuhito ^a   Suzuki, Toru ^b  

^a TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ball milled wheat flour; Crispiness; Deep fat frying; Dough; Glass transition; Oil absorption

Indexed keywords

TRITICUM AESTIVUM;

EID: 59949084787     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3442     Document Type: Article

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