VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING...

Journal of Food Processing and Preservation 2012 Vol. 36; Iss. 4

VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES

LEMUEL M. DIAMANTE, GEOFFREY P. SAVAGE, LEO VANHANEN, REINER IHNS
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Volume:
36
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4549.2011.00598.x
File:
PDF, 733 KB
english, 2012
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