Effect of salt addition on mass transfer, colour and texture characterictics of shallow fried potato strips

• Main Authors: Wan Mohd Fadli, Wan Mokhtar, Wan Anwar Fahmi, Wan Mohamad, Rabi'ah, Fathullah
• Format: Article
• Language: English; English
• Published: Penerbit Universiti Sultan Zainal Abidin 2020
• Subjects: QD Chemistry
• 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/

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...