Process Research on Frying Yam Chips at Atmospheric Pressure(常压油炸山药脆片的工艺研究)

The new type of frying Qichun yam chips was made at atmospheric pressure. The changes of moisture content, color(b*), texture features, fat content, microstructure were studied during the process of frying. The optimal process showed that:drying temperature 70℃, drying time 20min, frying temperatur...

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Bibliografische gegevens

Hoofdauteurs:	LIU Lu(刘 璐), LIAO Li(廖 李), CHENG Wei(程 薇), WANG Lan(汪 兰), WU Wenjin(吴文锦), CHEN Xueling(陈学玲), DING Anzi(丁安子), WANG Jun(王 俊), GAO Hong(高 虹), SHI Defang(史德芳), MEI Xin(梅 新), QIAO Yu(乔 宇)
Formaat:	Artigo
Taal:	Chinês
Gepubliceerd in:	Beijing Technology and Business University 2014-12-01
Reeks:	Shipin kexue jishu xuebao
Onderwerpen:	frying(油炸) yam( 山药) chips
Online toegang:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20140612
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