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Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

机译：添加米粉对面糊质量和油脂吸油的影响

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Shokhan Hamarashid;
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1. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets [J] . Seyhan Firdevs Dogan, Serpil Sahin, Gulum Sumnu Journal of food engineering . 2005,第1期

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2. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour [J] . Thanatuksorn Pariya, Kajiwara Kazuhito, Suzuki Toru Journal of the Science of Food and Agriculture . 2010,第1期

机译：球磨小麦粉制备的深油炸面糊的特性和吸油性
3. Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips [J] . Samira Mohammadalinejhad, Jalal Dehghannya Innovative Food Science & Emerging Technologies . 2018,第期

机译：超声频率和应用时间在油炸薯条质量方面前的施用时间
4. Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying [C] . Panagiotis E. Igoumenidis, Maria A. Konstanta, Fotini N. Salta, International congress on engineering and food . 2011

机译：煎炸油中的植物甾醇：评估他们在预油状物中的吸收和重复深层煎炸后的销毁动力学的测定
5. Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture. [D] . Albaloushi, Nabil Saud. 2003

机译：油炸马铃薯条：模拟油炸过程中的传热和传质以及实验测量油炸和质地。
6. Effects of gardenia seed green tea and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil [O] . Leejin Jung, Yeong-Ok Song, Eunok Choe 2016

机译：米糊中的of子绿茶和仙人掌梨对莲bug炸油化学品质的影响
7. ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS [O] . 2004

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Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

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