Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
The impact of far‐infrared and conventional heaters on heat distribution and physicochemical qualities of chicken nuggets and frying medium were investigated. For chicken nuggets, moisture content, fat content, color (L*, a*, and b*), and texture characteristics were determined, while free fatty aci...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/101300 |
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