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Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain
Modification of the surface properties of materials is a promising approach to reduce the uptake of oils during frying. In this work, the quality characteristics of plantain chips subjected to a pretreatment consisting of osmotic drying in sugar solutions (29 and 45° Brix; 40 and 80 °C) were evaluat...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7270413/ https://ncbi.nlm.nih.gov/pubmed/32549612 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04298-5 |
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