Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis
- Author
- PRIYA, R1 ; SINGHAL, R. S1 ; KULKARNI, P. R1
[1] Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay 400 019, India - Source
Carbohydrate polymers. 1996, Vol 29, Num 4, pp 333-335 ; ref : 14 ref
- CODEN
- CAPOD8
- ISSN
- 0144-8617
- Scientific domain
- Polymers, paint and wood industries
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amuse gueule Beignet Cellulose(carboxyméthyl) Formulation Friture en pleine huile Produit allégé lipide Produit à base de légume Méthylcellulose(hydroxypropyl) Inde Asie
- Keyword (en)
- Snack(food) Doughnut Cellulose(carboxymethyl) Formulation Deep-frying Low fat product Vegetable product India Asia
- Keyword (es)
- Comida ligera Buñuelo Celulosa(carboximetil) Formulación Freimiento lleno aceite Producto aligerado lípido Producto a base de legumbre India Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2512953
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0144-8617(96)00022-7 
https://dx.doi.org/10.1016/S0144-8617(96)00022-7
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