Influence of flour type on physico-chemical characteristics during deep frying

The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite propor...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Habeebrakuman, Rihana, Kaki, Shiva Shanker, Bethala Lakshmi Anu , Prabhavathi Devi, Maloo, Srinivas, Vellanki, Bhaskar, Mallampalli Sri Lakshmi, Karuna
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2019
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6582034/
https://ncbi.nlm.nih.gov/pubmed/31274915
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03835-1
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller