Number of Articles: 3 | ||
1 | Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment | |
Volume 3, Issue 1, June 2006, Page 19-28 | ||
2 | SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS | |
Volume 30, Issue 12, December 2005, Page 7807-7819 | ||
H. M. Ziena | ||
3 | ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS | |
Volume 1, Issue 2, December 2004, Page 13-21 | ||