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Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness
We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702101/ https://www.ncbi.nlm.nih.gov/pubmed/34945580 http://dx.doi.org/10.3390/foods10123029 |