REFERENCES
- Shih , F.F. and Daigle , K.W. 2002 . Preparation and characterization of low oil uptake rice cake donuts . Cereal Chemistry , 79 ( 5 ) : 745 – 748 . [CSA]
- Shih , F.F. , Daigle , K.W. and Glawson , E.L. 2001 . Development of low oil-uptake donuts . Journal of Food Science , 66 : 141 – 144 . [CSA]
- Velez-Ruiz , J.F. and Sosa-Morales , M.E. 2003 . Evaluation of physical properties of dough of donuts during deep-fat frying at different temperatures . International Journal of Food Properties , 6 ( 2 ) : 341 – 353 . [CROSSREF] [CSA]
- Velez-Ruiz , J.F. , Vergara-Balderas , F.T. , Sosa-Morales , M.E. and Xique-Hernandez , J. 2002 . Effect of temperature on the physical properties of chicken strips during deep-fat frying . International Journal of Food Properties , 5 : 127 – 144 . [CROSSREF] [CSA]
- Shyu , S.L. , Hau , L.B. and Hwang , L.S. 1998 . Effect of vacuum frying on the oxidative stability of oils . Journal of American Oil Chemists’ Society , 75 : 1393 – 1398 . [CSA]
- Garayo , J. and Moreira , R. 2002 . Vacuum frying of potato chips . Journal of Food Engineering , 55 : 181 – 191 . [CROSSREF] [CSA]
- American Association of Cereal Chemists . 1983 . Approved Methods of the American Association of Cereal Chemists , St. Paul, Minnesota : AACC, Inc. .
- Clydesdale , F.M. and Francis , F.J. 1969 . Color measurements of foods: color scales . Food Product Development , 3 : 117 [CSA]
- Bourne , M.C. 1979 . “ Theory and application of the puncture test in food texture measurement ” . In Food Texture and Rheology , Edited by: Sherman , P. 95 – 142 . London, , UK : Academic Press .
- Statistical Analysis System . 1999 . PC-SAS User’s Guide , Cary, NC : SAS Institute, Inc. .
- Gamble , M.H. , Rice , P. and Selman , J.D. 1987 . Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tubers . International Journal of Food Science & Technology , 22 : 233 – 241 . [CSA]
- Wheeler , F.G. and Stingley , D.V. 1963 . Effect of moisture on fat absorption in cake doughnuts . Cereal Science Today , 8 : 102 – 108 . [CSA]
- Rice , P. and Gamble , M.H. 1989 . Modeling moisture loss during potato slice frying . International Journal of Food Science & Technology , 24 : 183 – 187 . [CSA]
- Tungsangprateep , S. and Jindal , V.K. 2004 . Sorption isotherms and moisture diffusivity in fried cassava-shrimp chips . International Journal of Food Properties , 7 : 215 – 227 . [CROSSREF] [CSA]
- Saguy , I.S. and Pinthus , E.J. 1995 . Oil uptake during deep-fat frying: factors and mechanism . Food Technology , 49 ( 4 ) : 142 – 145 . 152[CSA]
- Johnson , A.T. 1999 . Biological Process Engineering , New York : John Wiley & Sons, Inc. .
- Richardson , T. and Hyslop , D.B. 1985 . “ Enzymes ” . In Food Chemistry , Edited by: Fennema , O.R. 445 – 447 . New York : Marcel Dekker, Inc. .
- American Society of Heating, Refrigeration and Air conditioning Engineers . 1993 . ASHRAE Handbook of Fundamentals , Atlanta, GA : ASHRAE, Inc. .
- Ateba , P. and Mittal , G.S. 1994 . Modeling the deep-fat frying of beef meatballs . International Journal of Food Science & Technology , 29 : 429 – 440 . [CSA]