Oil absorption is affected by various
factors such as frying temperature and time, food composition
(for example, the moisture, solids, fat and protein contents), porosity,
pretreatment (blanching and drying) and oil quality (Pinthus
et al., 1993).
Oil absorption is affected by various
factors such as frying temperature and time, food composition
(for example, the moisture, solids, fat and protein contents), porosity,
pretreatment (blanching and drying) and oil quality (Pinthus
et al., 1993).
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