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Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process
There is a widespread use of deep‐fat frying in both domestic and industrial sections, and deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10084974/ https://www.ncbi.nlm.nih.gov/pubmed/37051372 http://dx.doi.org/10.1002/fsn3.3238 |