Evaluation of Argan Oil for Deep-Fat Frying

Author： Yaghmur A.   Aserin A.   Mizrahi Y.   Nerd A.   Garti N.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.3, 2001-05, pp. : 124-130

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Utilization of Jojoba Oil for Deep-fat Frying of Foods

By Saguy I.S.   Shani A.   Weinberg P.   Garti N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 573-577

Academic Press

Access to resources Recommend Favorite

Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices

By Ufheil G.   Escher F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 640-644

Academic Press

Access to resources Recommend Favorite

Edible Coatings for Deep-fat Frying of Starchy Products

By Mallikarjunan P.   Chinnan M.S.   Balasubramaniam V.M.   Phillips R.D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 709-714

Academic Press

Access to resources Recommend Favorite

Kinetics of tofu color changes during deep-fat frying

By Baik O.D.   Mittal G.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 43-48

Elsevier

Access to resources Recommend Favorite

Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

By Altunakar Bilge   Sahin Serpil   Sumnu Gulum  

European Food Research and Technology A, Vol. 218, Iss. 4, 2004-03 ,pp. : 318-322

Springer Publishing Company

Access to resources Recommend Favorite