DO CHANGES IN CHEMICAL COMPOSITION DURING STORAGE OF RAW ONIONS ( ALLIUM CEPA ) INFLUENCE THE QUALITY OF DEEP FAT FRIED ONIONS?
- 1 January 1999
- book chapter
- Published by Elsevier BV
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Criterion for Oil Uptake during Deep‐fat FryingJournal of Food Science, 1993
- Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimesJournal of the Science of Food and Agriculture, 1990
- Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufactureInternational Journal of Food Science & Technology, 1987
- Changes in the Carbohydrate Content of Onion Bulbs Stored for Various Times at Different TemperaturesThe Journal of Horticultural Science and Biotechnology, 1978