EFFECT OF BASIL SEED HYDROCOLLOID ON THE OIL UPTAKE AND PHYSICAL PROPERTIES OF POTATO STRIPS DURING DEEP-FAT FRYING

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ZAMANI GHALESHAHI R.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:4 Page(s): 309-318

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Information Journal Paper

Title

EFFECT OF BASIL SEED HYDROCOLLOID ON THE OIL UPTAKE AND PHYSICAL PROPERTIES OF POTATO STRIPS DURING DEEP-FAT FRYING

Author(s)

ZAMANI GHALESHAHI R. | | Issue Writer Certificate

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Abstract

Cites

THE EEFFECTS OF COATING WITH BITTER ALMOND GUM AND GELATIN ON THE OIL UPTAKE REDUCTION, PHYSICAL AND SENSORIAL PROPERTIES OF DEEP FRIED POTATO SLICES
EFFECT OF ALOE VERA GEL ON OIL ABSORPTION AND ORGANOLEPTICAL PROPERTIES OF FRIED CHICKEN MEAT

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APA: Copy

ZAMANI GHALESHAHI, R.. (2015). EFFECT OF BASIL SEED HYDROCOLLOID ON THE OIL UPTAKE AND PHYSICAL PROPERTIES OF POTATO STRIPS DURING DEEP-FAT FRYING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(4), 309-318. SID. https://sid.ir/paper/143602/en

Vancouver: Copy

ZAMANI GHALESHAHI R.. EFFECT OF BASIL SEED HYDROCOLLOID ON THE OIL UPTAKE AND PHYSICAL PROPERTIES OF POTATO STRIPS DURING DEEP-FAT FRYING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(4):309-318. Available from: https://sid.ir/paper/143602/en

IEEE: Copy

R. ZAMANI GHALESHAHI, “EFFECT OF BASIL SEED HYDROCOLLOID ON THE OIL UPTAKE AND PHYSICAL PROPERTIES OF POTATO STRIPS DURING DEEP-FAT FRYING,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 4, pp. 309–318, 2015, [Online]. Available: https://sid.ir/paper/143602/en

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