Novel studies on deep-fat frying : processing sciences for improved health outcomes
Fried products such as chips and French fries are very popular for their appealing golden colour, crispy texture and distinct flavour. However, the significant amount of oil absorbed during frying negatively affects the nutritional value of food. In addition, oil degradation due to repeated use duri...
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University of Reading
2011
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.552992 |