Results 301 to 303 of about 1,929,729 (303)

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  

Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan

Journal of Food Science, 1999
exaly  

COATING TO REDUCE OIL UPTAKE IN FRIED SNACKS

openaire   +1 more source