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Jilebi 3: Effect of frying conditions on physical characteristics
The process of jilebi making includes the frying of specially shaped batter strands to obtain a crisp texture followed by absorption of sugar syrup. The effects of frying temperature (150–180 °C) and time (15–300 s) on the physical characteristics have been investigated; these are moisture and fat c...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008745/ https://ncbi.nlm.nih.gov/pubmed/24803692 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0595-6 |
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