Application of novel microwave-assisted vacuum frying to...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 6

Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

Su, Ya, Zhang, Min, Zhang, Weiming, Adhikari, Benu, Yang, Zaixing
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.047
Date:
June, 2016
File:
PDF, 1.45 MB
english, 2016
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