USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

Application of Gum Arabic as Edible Coating for Improving Postharvest Quality of Potato Tubers

IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS

Effect of Different Hydrocolloids on the Quality Criteria of Fish Fingers during Frozen Storage

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

Utilization of Chia Mucilage As a Coating of Fried Chicken Fillet: Oil Absorbed Reduction and Physicochemical Properties

EFFECT OF USING SOME RICE BY-PRODUCT ON THE PHYSICOCHEMICAL PROPERTIES OF HEATED SUNFLOWER OIL DURING DEEP FRYING

THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS