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...
Saved in:
主要作者: | |
---|---|
格式: | Thesis |
语言: | English |
出版: |
2017
|
主题: | |
在线阅读: | http://psasir.upm.edu.my/id/eprint/77128/1/FSTM%202018%2029%20IR.pdf |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|