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Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)
The human being has historically consumed fried foods for centuries; however, conventional frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the search for different options. This is why air frying is a good alternative, which still has a wide field of study. In th...
| 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/PMC10563671/ https://www.ncbi.nlm.nih.gov/pubmed/37823140 http://dx.doi.org/10.1002/fsn3.3617 |