Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake around the world. Therefore, strategies to im...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47053/1/LAM%20XUE%20YUAN.pdf http://eprints.usm.my/47053/ http://ethesis.usm.my:8080/jspui/ |
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