Kinetics of water loss and oil absorption of fried cassava snacks
The objective of this study was to determine the kinetics of water loss and oil uptake during the deep-fat frying process of snacks prepared with cassava puree and to evaluate the effects of the oils and frying temperatures, information that is relevant to find the optimal conditions of the process....
| Hoofdauteurs: | , |
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| Formaat: | Online |
| Taal: | Spanish |
| Gepubliceerd in: |
Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| Onderwerpen: | |
| Online toegang: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/211 |