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Results:
1-7
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Results: 7
Authors:
PINTHUS EJ
SINGH RP
SAGUY IS
FAN J
Citation: Ej. Pinthus et al., FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL-PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER, Journal of food processing and preservation, 22(4), 1998, pp. 283-301
Authors:
PINTHUS EJ
SINGH RP
RUBNOV M
SAGUY IS
Citation: Ej. Pinthus et al., EFFECTIVE WATER DIFFUSIVITY IN DEEP-FAT FRIED RESTRUCTURED POTATO PRODUCT, International journal of food science & technology, 32(3), 1997, pp. 235-240
Authors:
FAN JT
SINGH RP
PINTHUS EJ
Citation: Jt. Fan et al., PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY, Journal of food processing and preservation, 21(6), 1997, pp. 443-460
Authors:
PINTHUS EJ
WEINBERG P
SAGUY IS
Citation: Ej. Pinthus et al., OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY, Journal of food science, 60(4), 1995, pp. 767-769
Authors:
PINTHUS EJ
WEINBERG P
SAGUY IS
Citation: Ej. Pinthus et al., DEEP-FAT FRIED POTATO PRODUCT OIL UPTAKE AS AFFECTED BY CRUST PHYSICAL-PROPERTIES, Journal of food science, 60(4), 1995, pp. 770-772
Authors:
SAGUY IS
PINTHUS EJ
Citation: Is. Saguy et Ej. Pinthus, OIL UPTAKE DURING DEEP-FAT FRYING - FACTORS AND MECHANISM, Food technology, 49(4), 1995, pp. 142
Authors:
PINTHUS EJ
SAGUY IS
Citation: Ej. Pinthus et Is. Saguy, INITIAL INTERFACIAL-TENSION AND OIL UPTAKE BY DEEP-FAT FRIED FOODS, Journal of food science, 59(4), 1994, pp. 804
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