Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product

By Albert S.   Mittal G.S.  

Food Research International, Vol. 35, Iss. 5, 2002-01 ,pp. : 445-458

Elsevier

Access to resources Recommend Favorite

Lard uptake and its detection in selected food products deep-fried in lard

By Marikkar J.M.N.   Ghazali H.M.   Long K.   Lai O.M.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 1047-1060

Elsevier

Access to resources Recommend Favorite

Acceptability of fat-modified foods to children, adolescents and their parents: effect of sensory properties, nutritional information and price

By Guinard J.-X.   Marty C.  

Food Quality and Preference, Vol. 8, Iss. 3, 1997-05 ,pp. : 223-231

Elsevier

Access to resources Recommend Favorite

Suitability of chemical parameters in setting quality standards for deep-fried snacks

By Jonnalagadda P.R.   Bhat R.V.   Sudershan R.V.   Nadamuni Naidu A.  

Food Quality and Preference, Vol. 12, Iss. 4, 2001-06 ,pp. : 223-228

Elsevier

Access to resources Recommend Favorite

The sensory and nutritional quality of 'sous vide' foods

By Creed P.G.  

Food Control, Vol. 6, Iss. 1, 1995-01 ,pp. : 45-52

Elsevier

Access to resources Recommend Favorite