This research was partially supported by a grant from The Alexander Silberman Hebrew University Foundation for Applied Science.
Deep-Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 4, pages 770–772, July 1995
How to Cite
PINTHUS, E.J., WEINBERG, P. and SAGUY, I. S. (1995), Deep-Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties. Journal of Food Science, 60: 770–772. doi: 10.1111/j.1365-2621.1995.tb06225.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 9/14/94; revised 3/3/95; accepted 3/18/95.
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