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Showing 1 - 20 results of 22 for search '"Frying"', 查詢時間: 0.03s Refine Results
  1. 1
    Effects of batter - coated methylcellulose on potato substrate during the frying process
    由 Lua, Hwee Ying
    出版 2021
    主題: “...Stir frying...”
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  2. 2
    Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
    由 Nik Murzaini, Nik Masturah
    出版 2019
    主題: “...Hot air frying...”
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  3. 3
    Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
    由 Kavousi, Parviz
    出版 2014
    主題: “...Deep frying...”
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  4. 4
    Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
    由 Jaswir, Irwandi
    出版 2000
    主題: “...Deep frying...”
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  5. 5
    Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
    由 Liu, Jia Long
    出版 1999
    主題: “...Deep frying...”
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  6. 6
    Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system
    由 Ahmad, Siti Nur Syahirah
    出版 2021
    主題: “...Frying...”
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  7. 7
    Quality Characteristics of Banana Chips and Oils After Deep Fat Frying
    由 Ammawath, Wanna
    出版 2002
    主題: “...Deep frying...”
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  8. 8
    Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
    由 Kuek, Su Lee
    出版 2020
    主題: “...French fries...”
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  9. 9
    Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil
    由 Solati, Zeinab
    出版 2011
    主題: “...Deep frying - Analysis...”
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  10. 10
    Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends
    由 Naghshineh, Mahsa
    出版 2009
    主題: “...Olive oil - Frying - Case studies...”
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  11. 11
    Determining frying oil deterioration using chemical and physical methods
    主題: “...Frying - Oils and fats - case studies...”
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  12. 12
    Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
    由 Zakaria, Adilah
    出版 2016
    主題: “...French fries...”
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  13. 13
    Correlation of acrylamide with precursors and colour in frozen par-fried french fries
    由 Baroogh, Babak Hatami
    出版 2012
    主題: “...French fries...”
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  14. 14
    Kesan suhu, tekanan dan jenis tepung terhadap ciri-ciri fizikokimia dan sensori salutan nuget ayam semasa penggorengan /
    由 Salma Mohamad Yusop
    出版 2006
    主題: “...Frying...”
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  15. 15
    Characterizing fat migration in fatty foods during deep fat frying /
    由 Mohamad Yusof Maskat
    出版 1997
    主題: “...Fried food...”
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  16. 16
    Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets
    由 Moradi, Yazdan
    出版 2008
    主題: “...Fried food - Quality control...”
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  17. 17
    Kesan beberapa jenis tepung terhadap ciri-ciri salutan produk ayam goreng bersalut /
    由 Khairunizah Hazila Khalid
    出版 2006
    主題: “...Fried food...”
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  18. 18
    Refuse-derived plastic from waste expanded polystyrene and used deep-fried oil
    主題: “...Used deep-fried oil (UDFO)...”
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  19. 19
    Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras /
    由 Yusnita Hamzah
    出版 2005
    主題: “...Fried food...”
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  20. 20
    Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
    主題: “...Fried food....”
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