Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
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DOI: 10.1111/1750-3841.16185
Abstract: Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process… read more here.
Keywords: vacuum; sweet potato; purple sweet; vacuum fried ... See more keywords