Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactu...

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Detalles Bibliográficos
Autores principales: Acevedo C., Diofanor, Montero, Piedad M., Meza, Jhon Rodriguez, Sandrith Sampayo, R., Martelo, Raul Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213204/
https://www.ncbi.nlm.nih.gov/pubmed/35747781
http://dx.doi.org/10.1155/2022/7251584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213204/
https://www.ncbi.nlm.nih.gov/pubmed/35747781
http://dx.doi.org/10.1155/2022/7251584

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