Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
Brannan, Robert G., Mah, Eunice, Schott, Maria, Yuan, Simin, Casher, Katherine L., Myers, Andrew, Herrick, ChristopherVolume:
116
Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201200308
Date:
March, 2014
File:
PDF, 261 KB
english, 2014