Fibres as an additive for oil reduction in deep fat fried poori

Journal of Food Science and Technology

Volumn 49, Issue 6, 2012, Pages 767-773

  Yadav, Deep Narayan ^a   Rajan, Anila ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Bran; Moisture; Oil content; Overall acceptability; Poori

Indexed keywords

BRAN; CENTRAL COMPOSITE ROTATABLE DESIGN; DIETARY FIBRE; INDEPENDENT VARIABLES; MOISTURE RETENTION; OAT BRAN; OIL ABSORPTION; OIL CONTENTS; OIL REDUCTION; OVERALL ACCEPTABILITY; POORI; RESPONSE SURFACE METHODOLOGY; REVERSE EFFECTS; SOLUBLE DIETARY FIBRE; WHEAT BRAN; WHEAT FLOURS;

MOISTURE; OPTIMIZATION;

FIBERS;

TRITICUM AESTIVUM;

EID: 84868593154     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0218-7     Document Type: Article

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