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Influence of ingredients that reduce oil absorption during ..:
Brannan, Robert G.
;
Mah, Eunice
;
Schott, Maria
...
European Journal of Lipid Science and Technology. 116 (2014) 3 - p. 240-254 , 2014
Link:
https://doi.org/10.1002/ejlt.201200308
RT Journal T1 <Title>Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_ejlt.201200308&Exemplar=1&LAN=DE A1 Brannan, Robert G. A1 Mah, Eunice A1 Schott, Maria A1 Yuan, Simin A1 Casher, Katherine L. A1 Myers, Andrew A1 Herrick, Christopher PB Wiley YR 2014 SN 1438-7697 SN 1438-9312 JF European Journal of Lipid Science and Technology VO 116 IS 3 SP 240 OP 254 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.201200308 DO https://doi.org/10.1002/ejlt.201200308 SF ELIB - SuUB Bremen
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