Moisture loss and oil uptake during deep fat frying of...

European Food Research and Technology 2005 / 01 Vol. 220; Iss. 1

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

Sandra Budžaki, Bernarda Šeruga
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
220
Language:
english
Pages:
6
DOI:
10.1007/s00217-004-1058-3
Date:
January, 2005
File:
PDF, 217 KB
english, 2005
Conversion to is in progress
Conversion to is failed