Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility
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DOI: 10.3389/fnut.2022.889901
Abstract: This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects… read more here.
Keywords: air frying; effects air; air; maillard hazards ... See more keywords