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Listar por palabra clave "Oil uptakes"

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Listar por palabra clave "Oil uptakes"

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    Vacuum Frying: An Alternative to Obtain High-Quality Dried Products 
    Andrés Bello, María Desamparados; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2011-06)
    Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil ...