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Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were optimized using response surface methodology. A fact...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7270418/ https://ncbi.nlm.nih.gov/pubmed/32549615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04301-z |
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