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January 1, 1993Journal of Food Science

Criterion for Oil Uptake during Deep‐fat Frying

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Authors

EPEli J. PinthusPWPnina WeinbergISI. Sam Saguy

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Cite This Study

Pinthus et al. (1993) studied this question.

synapsesocial.com/papers/6aaa2b90207060c46bfbc757https://doi.org/10.1111/j.1365-2621.1993.tb03245.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Lipid content and fatty acid profiles of various deep‐fat fried foods1985 · 57 citations
  2. 2Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers1987 · 315 citations