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Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

by Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang and Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 277-284. DOI: 10.12691/jfnr-6-5-1
Pub. Date: May 05, 2018Views: 15473 Downloads: 14871Like: 3

whole wheat flour Sachima mass transfer thermal properties oil absorption

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