Effect of salt addition on mass transfer, colour and texture characterictics of shallow fried potato strips
Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices, herbs and salt. Despite its widespread use, the mass transfer and product properties of shallow frying have not been studied systematically, especial...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Penerbit Universiti Sultan Zainal Abidin
2020
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/7273/1/FH02-FBIM-20-43257.pdf http://eprints.unisza.edu.my/7273/2/FH02-FBIM-21-51314.pdf http://eprints.unisza.edu.my/7273/ |
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