首页> 外文OA文献 >Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

【2h】

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

机译：甲基纤维素涂层和预处理对油炸脂肪淀粉面团系统吸油，保水和物理性能的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
相似文献
相关主题

著录项

作者
Jihad M. Quasem; Ayman S. Mazahreh; Khaled Abu-Alruz; Ibrahim A. Afaneh; Alaa H. Al-Muhtaseb; T. R. A. Magee;
展开▼
作者单位

展开▼
年度 2009
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system. [J] . Quasem J. M., Mazahreh A. S., Abu-Alruz K., American journal of agricultural and biological sciences . 2009,第2期

机译：甲基纤维素涂层和预处理对油炸脂肪淀粉面团系统的油吸收，水分保留和物理性能的影响。
2. Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System | Science Publications [J] . Alaa H. Al-Muhtaseb, Ayman S. Mazahreh, Ibrahim A. Afaneh, American journal of agricultural and biological sciences . 2009,第2期

机译：甲基纤维素涂层和预处理对油炸脂肪淀粉面团系统吸油，保水和物理性能的影响科学出版物
3. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product [J] . V.M.Balasubramaniam, M.S.Chinnan, P.Mallikarjunan Journal of food process engineering . 1997,第1期

机译：可食用薄膜对深炸家禽产品吸油和保水的影响
4. Optimizing Composition And Frying Parameters Of Rice Crackers To Improve Physico- Chemical Properties And Reduce Oil Uptake [C] . Jirawan Maneerote, Athapol Noomhorm, Pawan Singh Takhar American Institute of Chemical Engineers Annual Meeting . 2007

机译：优化水稻饼干组合物和油炸参数，提高物理化学性能，降低油吸收
5. The chemical and functional properties of cottonseed oil as a deep-fat frying medium. [D] . Daniel, Darla Rachelle. 2003

机译：棉籽油作为油炸食品的化学和功能特性。
6. Evaluation of antioxidant properties of Za’atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process [O] . Medeni Maskan, Erhan Horuz 2017

机译：评估Zaatar（Thymbra spicata）精油作为天然抗氧化剂的抗油脂特性可用于深油油炸过程中棕榈油精的稳定性
7. Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy [O] . Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, 2015

机译：共聚焦激光扫描显微镜评价深脂炒薯片多糖涂层的脂肪吸收

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

著录项

相似文献

相关主题

期刊订阅