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The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explor...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618093/ https://www.ncbi.nlm.nih.gov/pubmed/34828824 http://dx.doi.org/10.3390/foods10112544 |