Optimization of the frying process by immersion in obtaining “Malus domestica” apple snacks

Santander emerging as the highest producer in the country. Notably, 100 % of the apples produced in this region were consumed fresh. It is therefore necessary to explore other transformation alternatives, such as producing snacks via deep frying, with the control of operating such variables as: driv...

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Podrobná bibliografie

Hlavní autoři:	Mateo Acosta Castaño, Andrés Chávez Salazar, Francisco Javier Castellanos Galeano
Médium:	Artigo
Jazyk:	Espanhol
Vydáno:	Universidad Distrital Francisco Jose de Caldas 2023-07-01
Edice:	Tecnura
Témata:	osmotic dehydration driving force pressure color fat content moisture content response surface
On-line přístup:	https://revistas.udistrital.edu.co/index.php/Tecnura/article/view/18879
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!