Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips

Microwave frying is an alternative processing method for producing fried food products with the advantages of saving energy and time and improving both the nutritional quality and acceptability of fried foods by consumers. Thus, the effects of microwave frying on the properties of edible oils and...

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主要作者: Elfaitouri, Taher A.Houssein
格式: Thesis
语言:English
出版: 2017
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在线阅读:http://psasir.upm.edu.my/id/eprint/77128/1/FSTM%202018%2029%20IR.pdf
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