Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/7251584
Abstract: 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… read more here.
Keywords: vacuum; vacuum frying; carima; colombian coastal ... See more keywords