Browsing by Subject "frying"
Now showing items 1-3 of 3
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(Texas Agricultural Extension Service, 1973)
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(Texas Agricultural Extension Service, 1969)
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(2018-11-20)A consumer demand for healthier snacks has stimulated the scientific work on the issues of fat uptake on fried products. Most of oil absorption is a surface-controlled phenomenon, taking place when the product’s structure ...