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Optimization of vacuum frying condition for producing silver carp surimi chips
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum‐fried surimi chips (oil uptake, crispness, and optical propertie...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6694419/ https://ncbi.nlm.nih.gov/pubmed/31428339 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1077 |
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