Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 1, 1998Journal of the Science of Food and Agriculture

Studies on deep-fat fried snacks from some cereals and legumes

View Full Paper
Ask AI
Bookmark
Share

Authors

UAUday S. AnnapureRSRekha S. SinghalPKPushpa R. Kulkarni

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Annapure et al. (1998) studied this question.

synapsesocial.com/papers/6aaa2bf75da1df3164845a10https://doi.org/10.1002/(sici)1097-0010(199803)76:3<377::aid-jsfa957>3.0.co;2-r
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Criterion for Oil Uptake during Deep‐fat Frying1993 · 173 citations
  2. 2Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying1992 · 49 citations
  3. 3Distribution and Morphology of Oil Deposits in Some Deep Fried Products1987 · 48 citations
  4. 4Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods1994 · 114 citations