Effect of vacuum frying on main physicoc
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Maria Rosalba Perez-Tinoco; Ana Perez; Marco Salgado-Cervantes; Max Reynes; Fabr
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Article
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2008
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John Wiley and Sons
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English
โ 253 KB
## Abstract **BACKGROUND:** Slices of MDโ2 pineapple hybrid were vacuum fried at 24 kPa according to a central composite experimental design that simultaneously varied frying time (6.3โ7.7 min) and temperature (106.3โ117.7 ยฐC). Major physicochemical and nutritional quality factors were measured and