Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
The process of deep-frying potatoes dates from years around 1700 A.D. Despite being the most important method of preparations, deep-frying has remained the same since its origins. In the following study, microwave frying was compared against conventional frying at 177, 185 and 191 °C, furthermore, t...
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| Formato: | Tesis |
| Lenguaje: | Español |
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Zamorano: Escuela Agrícola Panamericana, 2019.
2019
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6569 |