A research on reduction of amount of oil absorption in processing of eggplant frying
2019
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Danışman: Prof. Dr. Fikri Başoğlu
Özet (EN)
In this study; often used methods in kitchens have been tried to make it less oil absorption while making eggplant fries. These methods consist of placing the eggplants in saline, sugar water, starchy water, carbonated water and lemon - juice and then frying. Transversely and longitudinally sliced aubergines were roasted in deep oil after being separately kept in these mixtures. While slicing was important in oil absorption (p <0.05), there was no significant difference in oil absorption between the methods with slicing (p>0.05)
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Pınar Akpınar
Bu Yayına Nasıl Atıf Yapılır
Pınar Akpınar (Master Thesis). A research on reduction of amount of oil absorption in processing of eggplant frying, 2019, Bursa Uludağ Üni̇versi̇ty.
Anahtar Kelimeler
EN
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