A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

S., Sivaranjani; T., Jayasree Joshi; Shagolshem Mukta, Singh; Rao, P. Srinivasa

doi:10.1016/j.foodchem.2024.139393

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139393

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A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

Sivaranjani S.,

Jayasree Joshi T.,

Singh Shagolshem Mukta

et al.

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Cited by 2 publications

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A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

Cited by 2 publications

References 87 publications

Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media

Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media

Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating

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