A review of novel methods of reducing oil absorption in fried food products
Deep fat frying is one of the oldest processes used to dry, cook, and formulate food products. The success of this process is due to its adaptability and flexibility in domestic and industrial scale. Fried foods are very popular owing to their good mouthfeel, high pleasantness, good taste, and textu...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Birjand University of Medical Sciences and Health Services
2024-08-01
|
| Series: | مجله دانشگاه علوم پزشکی بیرجند |
| Subjects: | |
| Online Access: | http://journal.bums.ac.ir/article-1-3384-en.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|