Effect of cooking and salt concentration in the pre-treatment of salted mashua (Tropaeolum tuberosum) Chips Obtained by Vacuum Frying

Article

Abstract: The objective was to study the effect of cooking and salt concentration in the pre-fried cooking pro

Palabras claves:

Andean tubers, Chips, Fat reduction, Salt addition, Surface response

Autores:

Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Juan Pillajo

Fuentes:

scopus