Results 251 to 255 of about 124,773 (255)

METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS

2007
DE VRIES HENDRIK JAN, BUWALDA PIETER LYKLE   +1 more
openaire   +2 more sources

Acrylamide occurrence and oil uptake in potato chips

2005
Pedreschi, Franco, Moyano, P., Kaack, Karl Viggo, Granby, Kit   +3 more
openaire   +1 more source

The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts

Food Chemistry
Han-Qing Chen
exaly  

Ground legume reduces oil uptake during frying

Trends in Food Science & Technology, 1996
openaire   +1 more source

COATING TO REDUCE OIL UPTAKE IN FRIED SNACKS

openaire   +1 more source