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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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| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2016
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| Sujets: | |
| Accès en ligne: | 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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