Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels
The utilization of oleogels as a frying medium has been studied in recent years. In this research, rapeseed oil structured by rice bran wax (RW) and beeswax (BW) was used as a frying medium for the production of puffed potato starch chips. Chips and their lipid fractions were analyzed for their chan...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2024-12-01
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| Serija: | Applied Sciences |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2076-3417/14/24/11512 |
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