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Stabilization mechanism for bubbles formed in frying foods

1997

Yasunaga, K. (Kao Corp., Kamisu, Ibaraki (Japan). Food Products Research Labs.) | Toi, M. | OKa, T. | Okisaka, K. | Yokomichi, H. | Yasukawa, T.

AGROVOC Keywords

aceites vegetales espuma foams fritura friture frying glycolipide glycolipids mousse phosphatide phospholipids plant oils

Bibliographic information

Published in

Journal of the Japanese Society for Food Science and Technology (Japan)

Volume 44 Issue 6 ISSN 1341-027X

Pagination

pp. 400-406

Other Subjects

Glicolipidos; Fosfolipidos; Huile vegetale

Language

Japanese

Note

Summaries (En, Ja)

2 table; 9 fig.; 10 ref

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center

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