Loading...
Development of ready-to-fry frozen vegetable snack and its quality evaluation
A formulation for the development of a crispy texture of crust in vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was se...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer-Verlag
2011
|
| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550882/ https://ncbi.nlm.nih.gov/pubmed/23572824 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0257-8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|