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Potato snacks added with active components: effects of the vacuum impregnation and drying processes
Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to e...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054560/ https://ncbi.nlm.nih.gov/pubmed/32180649 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04188-5 |
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