Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition

Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition

This work investigated the migration of the oil and water molecules in methylcellulose (MC)-coated and uncoated potatoes during and after the deep-frying process. The research aimed to understand how the MC layer prevented the oil uptake due to water migration from the substrate to cooking oil along...

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Bibliographic Details
Main Authors: Lee, X.F., Naim, M.N., M. Azmi, N.S., Mohammed, M.A.P., Othman, S.H., Abu Bakar, N.F., Adam, F.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2025
Online Access:http://psasir.upm.edu.my/id/eprint/119227/
http://psasir.upm.edu.my/id/eprint/119227/1/119227.pdf

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