Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying-Reference-Cited by-同舟云学术

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

Published:2022-02 Issue: Volume:155 Page:112917
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gomide Aline Iamin,Monteiro Ricardo Lemos,Laurindo João Borges

Funder

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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4. AOAC-Association of official analytical chemists,2005

5. Oil–free potato chips produced by microwave multiflash drying;Barreto;Journal of Food Engineering,2019

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