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Food components affecting the oil absorption and crispness of fried batter

机译：影响油炸击球药油吸收和脆弱的食品组件

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Suhaila Mohamed; Norhasimah Abd Hamid; Mansoor Abdul Hamid;
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年度 1998
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1. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods [J] . Robert G. Brannan, Eunice Man, Maria Schott European Journal of Lipid Science and Technology . 2014,第3期

机译：成分的影响可减少面糊和面包状食品的浸入油炸过程中的油吸收
2. Cross-linking of wheat starch improves the crispness of deep-fried battered food [J] . C. Primo-Martin Food Hydrocolloids . 2012,第1期

机译：小麦淀粉的交联提高了油炸面糊食品的脆性
3. Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content [J] . C. Primo-Martin, H. van Deventer Food research international . 2011,第1期

机译：使用过热蒸汽（SHS）制备的深油炸油炸小食：酥脆且含油量低
4. Effects of Various Food Components on the Expansion, Oil Absorption, and Crispiness of Fried Rice Dough [C] . Shuaila Mohamed, Morhashimah Abd Hamid '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：各种食物成分对炒饭面团膨胀，吸油和脆性的影响
5. Preferences and Nutrient Composition: The Impact of Flour Types on Battered Fried Food. [D] . Siahmakoun, Lobat. 2015

机译：偏好和营养成分：面粉类型对打浆油炸食品的影响。
6. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps [O] . E. Marasca, D. Greetham, S.D. Herring, -1

机译：氮冲洗和油选择对未洗的油炸马铃薯片薯片脂质氧化进程的影响
7. Absorption Rate of Frying Oil by Breaded Deep-fried Foods for Standardization in a Dietary Survey [O] . Keiko Nawata, Masao Takeshita, Hiromi Ishida 2005

机译：饮食调查中面包屑油炸食品的煎炸食品吸收率

Food components affecting the oil absorption and crispness of fried batter

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