Potato snacks added with active components: effects of the vacuum impregnation and drying processes
Author:
Funder
COLCIENCIAS
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04188-5.pdf
Reference45 articles.
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2. Aprajeeta J, Gopirajah R, Anandharamakrishnan C (2015) Shrinkage and porosity effects on heat and mass transfer during potato drying. J Food Eng 144:119–128
3. Barbosa-Cánovas G, Ibarz A (2003) Unit operations in food engineering. CRC Press, Washington
4. Barreto IMA, Tribuzi G, Marsaioli Junior A et al (2019) Oil-free potato chips produced by microwave multiflash drying. J Food Eng 261:133–139
5. Belkova B, Hradecky J, Hurkova K et al (2018) Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 241:51–59
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