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

Article

Abstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating resear

Palabras claves:

Blanching, COLOR, Oil absorption, texture, Vacuum frying

Autores:

Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.

Fuentes:

scopus