Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying

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

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

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

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

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

EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

Effect of some pre-treatments on acrylamide concentration in potato chips

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time