The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Food Science"
DOI: 10.1111/1750-3841.70441
Abstract: ABSTRACT Fried foods have a widespread appeal worldwide, but consumers are cautious about their highâcalorie density and oil content. We evaluated microwave frying (MF) at 2.45 and 5.8 GHz frequencies as potential alternatives to conventional… read more here.
Keywords: ghz; oil content; microwave frying; french fries ... See more keywords