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Domestic low‐fat “frying” alternatives: Impact on potatoes composition
Two low‐fat “frying” alternatives to deep‐frying were tested using two domestic equipment (microwave grill and convective oven), with fresh potatoes and four different frying oils (sunflower, soybean, canola, and olive oil). Potatoes composition was compared concerning nutrients, bioactivity, and fa...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Nutr |
|---|---|
| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
John Wiley and Sons Inc.
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6145265/ https://ncbi.nlm.nih.gov/pubmed/30258594 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.683 |
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