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...

Full description

Saved in:
Bibliographic Details
Main Author: Elfaitouri, Taher A.Houssein
Format: Thesis
Language:English
Published: 2017
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/77128/1/FSTM%202018%2029%20IR.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items