ICAR Research Data Repository for Knowledge Management
Deep-fat-frying characteristics of urd vada in a model system.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3675/
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| Title |
Deep-fat-frying characteristics of urd vada in a model system.
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| Creator |
Indira, T. N.
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| Subject |
05 Snack food
19 Lipids-oils/fats |
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| Description |
Urd vada is a black gram-based, deep fried Indian snack food. Effects of frying time, frying temp., and initial moisture content of the dough on moisture loss and oil uptake by urd vada were studied. Dough for manufacture of urd vada was made by mixing commercially available vada mix with water. Refined peanut oil was used for frying the dough balls; frying was carried out at 155, 165, 172, 182 and 192
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| Date |
1996
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3675/1/JFST_1996_33_2_133-137.pdf
Indira, T. N. (1996) Deep-fat-frying characteristics of urd vada in a model system. Journal of Food Science and Technology, 33 (2). 133-137, 26 ref.. ISSN 0022-1155 |
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