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Effect of frying temperature and time on image characterizations of pellet snacks
The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properti...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397283/ https://ncbi.nlm.nih.gov/pubmed/25892796 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1326-6 |
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