Effect of New Frying Technology on Starchy Food Quality

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is...

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Detalles Bibliográficos
Autores principales: Wang, Yi, Wu, Xianglei, McClements, David Julian, Chen, Long, Miao, Ming, Jin, Zhengyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393420/
https://www.ncbi.nlm.nih.gov/pubmed/34441629
http://dx.doi.org/10.3390/foods10081852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393420/
https://www.ncbi.nlm.nih.gov/pubmed/34441629
http://dx.doi.org/10.3390/foods10081852

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