Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness
We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2021-12-01
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| Collection: | Foods |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2304-8158/10/12/3029 |
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