Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts
Sign Up to like & getrecommendations! Published in 2022 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.60.04.22.7691
Abstract: SUMMARY Research background Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on… read more here.
Keywords: effect; fresh cut; cut potatoes; fried fresh ... See more keywords