The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying
The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, red...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-03-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/14/6/920 |
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