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

出版年份 2016 全文链接

标题

作者

关键词

Microwave-assisted vacuum frying, Potato chips, Oil uptake, Texture, Color

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 73, Issue -, Pages 490-497

出版商

Elsevier BV

发表日期

2016-06-25

DOI

10.1016/j.lwt.2016.06.047

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