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Effect of deep-fat frying on sensory and textural attributes of pellet snacks
In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analy...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2012
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252436/ https://ncbi.nlm.nih.gov/pubmed/25477642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0914-6 |
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