Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition
This work investigated the migration of the oil and water molecules in methylcellulose (MC)-coated and uncoated potatoes during and after the deep-frying process. The research aimed to understand how the MC layer prevented the oil uptake due to water migration from the substrate to cooking oil along...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lyan Resources
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119227/1/119227.pdf http://psasir.upm.edu.my/id/eprint/119227/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2024-164_lee.pdf |
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