油炸食品吸油率控制机理的研究

Relationship between oil uptake and moisture loss duying fryting of potato slice from C V Record U K tubers. Gamble M H,Price P,Selman J D. J Food sci and Technol . 1987

The effect of slice thickness on potato crisp yield and composition. Gamble M H,Price P. Journal of Food Engineering . 1998

A new book at the chemistry and physics of deep- fat frying. Blumen Thal M M. Food Technology . 1991

Motlur,A scientific look at potato chips- The original savory snack. George P. Cereal Foods World . 1989

Gel- strenth infrestrudured potato product affects oil uptake during deep fat frying. Pinthus E J,Weinberg P,Saguy I S. Journal of Food Science . 1992

Relationship between oil uptake and moisture loss duying fryting of potato slice from C V Record U K tubers. Gamble M H,Price P,Selman J D. J Food sci and Technol . 1987

The effect of slice thickness on potato crisp yield and composition. Gamble M H,Price P. Journal of Food Engineering . 1998

A new book at the chemistry and physics of deep- fat frying. Blumen Thal M M. Food Technology . 1991

Motlur,A scientific look at potato chips- The original savory snack. George P. Cereal Foods World . 1989

Gel- strenth infrestrudured potato product affects oil uptake during deep fat frying. Pinthus E J,Weinberg P,Saguy I S. Journal of Food Science . 1992