Volume 13, Issue 60 (0)                   FSCT 0, 13(60): 25-36 | Back to browse issues page

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Khezri Pour Arab M, Hojjati M, Samavati V. اثر پوشش مالتودکسترین بر خواص خلال سیب‌زمینی سرخ شده با استفاده از روش سطح پاسخ. FSCT 0; 13 (60) :25-36
URL: http://fsct.modares.ac.ir/article-7-1367-en.html
اثر پوشش مالتودکسترین بر خواص خلال سیب‌زمینی سرخ شده با استفاده از روش سطح پاسخ
Maryam Khezri Pour Arab , Mohammad Hojjati , Vahid Samavati
Abstract:   (4375 Views)
This article has no abstract.
Keywords: Key words: Deep fat frying, Potato strip, Hydrocolloid, Oil uptake
Full-Text [PDF 268 kb]   (3814 Downloads)    
Subject: Food quality control
Received: 2016/03/6 | Accepted: 2016/03/6 | Published: 2017/02/19
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