Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129.2011.563638
Reference109 articles.
1. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
2. Health effects of trans fatty acids
3. Chemistry of Deep-Fat Frying Oils
4. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders
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