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Keyword [Fried]
Result: 161 - 180 | Page: 9 of 10
161. Research On Quality Variation Of Fried Stolephorus Commersonnii And Its Mixture Of Frying Oil
162. Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep-Fat Fried Chicken
163. Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep Fried Tilapia
164. Study On Preparation And Qualities Of Fried Glutinous Rice Cake And The Properties Of Oil-starch Complex
165. Development Of Non-fried Puffed Instant Noodles And Its Nutritional And Hygienic Evaluation
166. Evaluation of different techniques for microstructural characterization of deep-fat fried foods
167. Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing
168. The application of capillary electrophoresis to examine protein modifications in baked versus fried tortilla chips
169. The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu
170. Noodle dough rheology and quality of instant fried noodles
171. Infrared-assisted microwave processing of composite foods to produce fried-like products
172. Protein modifications in baked versus fried tortilla chips
173. Effect of various processing on the quality and storage of par-fried French Fries in trans-free cottonseed oil
174. The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)
175. Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
176. Chemistry and microscopy of crust formation in French fried potatoes: Contribution of lipid polar products in frying oils to molecular organization and texture
177. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
178. Reducing fat absorption in fried foods using edible films
179. Preferences and Nutrient Composition: The Impact of Flour Types on Battered Fried Food
180. Effects of Different Roasting Conditions on Peanut Quality
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