| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404983 | LWT - Food Science and Technology | 2013 | 10 Pages |
Abstract
⺠Physical pressure became negative during the frying stage. ⺠Pressure remained negative for long time during the cooling stage. ⺠Oil penetrated to a shallow depth near the surface layers of nuggets. ⺠Nuggets with methylcellulose coating had lower oil uptake than control.
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Authors
Sravan Lalam, Jaspreet S. Sandhu, Pawan S. Takhar, Leslie D. Thompson, Christine Alvarado,