Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil
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DOI: 10.1080/07373937.2019.1702995
Abstract: Abstract Vacuum frying (VF), which combines sonication, with microwave heating was used to evaluate the quality attributes of fried mushroom chips as well as the stability of the frying oil. Frying was performed at 90 °C,… read more here.
Keywords: vacuum frying; stability frying; ultrasound; oil ... See more keywords