Vacuum frying foods: products, process and optimization
Vacuum frying is a reasonably new technology which uses lower pressure and temperature rather than atmospheric deep-fat frying to improve the quality attributes of food products. This work reviewed published research papers on vacuum fried foods from 2012 to the present, including some papers not co...
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| Hauptverfasser: | , , , |
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| Format: | Journal Contribution |
| Sprache: | English |
| Veröffentlicht: |
2016
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| Schlagworte: | |
| Online Zugang: | http://agris.upm.edu.my:8080/dspace/handle/0/11253 |
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