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Keyword [deep fat frying]
Result: 1 - 13 | Page: 1 of 1
1.
Research On The Changes Of The Trypical Physical And Chemical Properties In Soybean Oil During The Different Types Of Frying System
2.
Preparation Of Stearic Acid-Surfacant-Tea Polyphenols Complex And Stearic Acid-Surfacant-EGCG Complex Enhancing The Antioxidative Properties Of Edible Oil
3.
The Kinetic Study Of Structures, Fatty Acid And Volatile Compounds In Palm Oil Deep-fat Frying Process
4.
Study Of Formation Of Trans Fatty Acids And Heterocyclic Amines In Fried Chicken Legs&Quality Changes Of Palm Oil
5.
Kinetic Modeling For Mass Transfer Of Battered And Breaded Fish Nuggets During Deep-fat Frying
6.
Study On The Optimization Of Processsing Conditions And Fried Dry Properties Of The Specialty Of Gannan Area-moon Bar
7.
Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep-Fat Fried Chicken
8.
Heat and mass transfer in deep fat frying of breaded chicken nugget
9.
The chemical and functional properties of cottonseed oil as a deep-fat frying medium
10.
Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture
11.
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
12.
Modeling the transport phenomena and structural changes during deep fat frying
13.
The role of monoacylglycerols in deep-fat frying studied by using a starch gel model food system
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