Comparison between atmospheric and vacuum frying of apple slices

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1561-1569

  Mariscal, M ^a   Bouchon, P ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Apple; Deep fat frying; Oil uptake; Vacuum frying

Indexed keywords

FAT; VEGETABLE OIL;

APPLE; ARTICLE; ATMOSPHERIC PRESSURE; COLOR; DESICCATION; FRYING; INTERMETHOD COMPARISON; MOISTURE; VACUUM;

MALUS X DOMESTICA;

EID: 36448965200     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.031     Document Type: Article

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