Characteristics and oil absorption of deep-fat fried dough...

Journal of the Science of Food and Agriculture 2009 Vol. 89; Iss. 3

Characteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flour

Pariya Thanatuksorn, Kazuhito Kajiwara, Toru Suzuki
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Volume:
89
Year:
2009
Language:
english
Pages:
9
DOI:
10.1002/jsfa.3442
File:
PDF, 560 KB
english, 2009
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