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Vacuum frying of peas: effect of coating and pre-drying
The objective of the research was to compare the effect of coating with sodium carboxymethyl cellulose, hot-air and vacuum microwave pre-drying on the physicochemical properties and sensory scores of vacuum-fried peas. The three pre-treatments prior to frying were shown to obviously reduce oil absor...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397351/ https://ncbi.nlm.nih.gov/pubmed/25892816 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1314-x |
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