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Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips
In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86–153 °C),...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5069253/ https://ncbi.nlm.nih.gov/pubmed/27777456 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2326-5 |
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