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Mechanism and reduction of fat uptake in deep-fat fried foods
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scholarly article
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title
Mechanism and reduction of fat uptake in deep-fat fried foods
(English)
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author
Michel Mellema
object named as
M. Mellema
series ordinal
1
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publication date
September 2003
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published in
Trends in Food Science and Technology
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volume
14
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issue
9
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page(s)
364-373
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cites work
A review of factors affecting fat absorption in hot chips
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0924-2244%2803%2900050-5
retrieved
7 January 2021
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inferred from DOI database lookup
Development and application of soy-protein films to reduce fat intake in deep-fried foods.
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0924-2244%2803%2900050-5
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Determining Internal Oil Uptake and Water Content of Fried Thin Potato Crisps
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0924-2244%2803%2900050-5
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
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DOI
10.1016/S0924-2244(03)00050-5
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