Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45 s, immediately soaked in water at 30°C for 2 ...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Frontiers Media S.A.
2023-10-01
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| Seri Bilgileri: | Frontiers in Sustainable Food Systems |
| Konular: | |
| Online Erişim: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1145946/full |
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