Sign Up to like & get
recommendations!
0
Published in 2021 at "Foods"
DOI: 10.3390/foods10030604
Abstract: The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of…
read more here.
Keywords:
assisted deep;
deep frying;
infrared assisted;
fdt ... See more keywords