A DEEP-FRIED PRODUCT FROM SOUTHERN PEAS

被引：0

|

作者：

MCWATTERS, KH ^{[1
]}

FLORA, F ^{[1
]}

机构：

[1] AMER HOME FOODS,CENT RES LAB,MILTON,PA 17847

来源：

FOOD TECHNOLOGY | 1980年 / 34卷 / 11期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：71 / 74

页数：4

相关论文

共 50 条

[1] Deep-fried laggards
Carr, Janet
PSYCHOLOGIST, 2007, 20 (07) : 415 - 415
[2] STUDY OF THE MUTAGENS FROM DEEP-FRIED PORK AND INHIBITORS
癌变·畸变·突变, 1991, (S1) : 39 - 39
[3] Deep-Fried Shrimp and Vegetable Kebabs
$$$$
China Today, 1995, (03) : 71 - 71
[4] Acrylamide in deep-fried snacks of India
Shamla, L.
Nisha, P.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2014, 7 (03): : 220 - 225
[5] ANALYSIS AND EVALUATION OF DEEP-FRIED FATS
MANKEL, A
FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1969, 71 (11): : 929 - &
[6] Processing variables and quality parameters of chakli -: An Indian traditional deep-fried product
Geethalakshmi
Prakash, J
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2000, 37 (03): : 227 - 232
[7] Processing variables and quality parameters of Chakli - an Indian traditional deep-fried product
Geethalakshmi
Prakash, Jamuna
Journal of Food Science and Technology, 2000, 37 (03) : 227 - 232
[8] DEEP-FRIED SNACK FOOD PREPARED FROM SOYBEANS AND ONIONS
COLLINS, JL
SANDERS, GG
FOOD TECHNOLOGY, 1973, 27 (05) : 46 - 54
[9] Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product
Albert, S
Mittel, GS
FOOD RESEARCH INTERNATIONAL, 2002, 35 (05) : 445 - 458
[10] DEGRADATION OF LINOLEIC ACID IN DEEP-FRIED POTATOES
KILGORE, L
WINDHAM, F
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1973, 63 (05) : 525 - 527

← 1 2 3 4 5 →