FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER
E. J. PINTHUS, R. P. SINGH, I. S. SAGUY, J. FANVolume:
22
Year:
1998
Language:
english
Pages:
19
DOI:
10.1111/j.1745-4549.1998.tb00351.x
File:
PDF, 784 KB
english, 1998