Effect of low temperature on the microwave-assisted vacuum frying of potato chips
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1040027
Reference29 articles.
1. Effect of vacuum frying on the oxidative stability of oils
2. Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
3. Vacuum frying of potato chips
4. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
5. Vacuum frying of high-quality fruit and vegetable-based snacks
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