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Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

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Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

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García Segovia, P.; Urbano-Ramos, AM.; Fiszman Dal Santo, S.; Martínez Monzó, J. (2016). Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz). LWT - FOOD SCIENCE AND TECHNOLOGY. 69:515-521. doi:10.1016/j.lwt.2016.02.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72777

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Title: Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining ...[+]
Subjects: Texture , Color , Vacuum frying , Blanching , Oil absorption
Copyrigths: Reserva de todos los derechos
Source:
LWT - FOOD SCIENCE AND TECHNOLOGY. (issn: 0023-6438 ) (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2016.02.014
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2016.02.014
Type: Artículo

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