Konu "Oil uptake" için Scopus İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 2, listelenen: 1-2
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Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
(Springer, 2017)The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The ... -
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
(Elsevier, 2016)Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170 -190 degrees C) and frying ...