Variación de Agua y Aceite en Snacks de Mandioca Durante la Fritura

Variación de Agua y Aceite en Snacks de Mandioca Durante la Fritura

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Cassava snacks are an attractive alternative for local producers and for the celiac population since they do not contain gluten. Deep-frying is suitable for preparing snacks with a unique texture and flavor. The snacks are made from cassava puree, whose main component is partially gelatinized starch...

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Bibliographic Details
Main Authors: Hase, Sandra L., Linares, Andres R., Kachuk, Leonardo, Pérez Navarro, Omar, Miño Valdes, Juan E.
Format: Online
Language:Spanish
Published: +Ingenio - Journal of Science Technology and Innovation. 2021
Subjects:
Agua
Aceite
Mandioca
Fritura
Online Access:https://revistas.fio.unam.edu.ar/index.php/masingenio/article/view/214

Internet

https://revistas.fio.unam.edu.ar/index.php/masingenio/article/view/214

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