Article ID Journal Published Year Pages File Type
6400071 Food Research International 2011 7 Pages PDF
Abstract
Pre-treatment in SHS for 3 min instead of 1 min pre-frying with oil is recommended to produce deep-fried crusts with high initial crispness and crispness retention and with low oil content.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content
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