Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
Microwave frying is an alternative processing method for producing fried food products with the advantages of saving energy and time and improving both the nutritional quality and acceptability of fried foods by consumers. Thus, the effects of microwave frying on the properties of edible oils and...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2017
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/77128/3/FSTM%202018%2029%20upm%20ir.pdf |