Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods
Author:
Affiliation:
1. ICAR- Indian Agricultural Research Institute, India
2. ICAR-National Bureau of Plant Genetic Resources (NBPGR), India
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132024000101101&tlng=en
Reference59 articles.
1. Alternate Frying Technologies for Healthier and Better Fried Foods;Paul ID;In Frying Technology,2023
2. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes;Su Y;Critical Rev Food Sci Nut,2021
3. Recent advances in frying processes for plant-based foods;Al Faruq A;Food Chem Adv,2022
4. Changes produced in oils during vacuum and traditional frying of potato crisps;Crosa MJ;Food Chem,2014
5. Effect of vacuum frying on quality attributes of fruits;Ayustaningwarno F;Food Eng Rev,2018
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