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Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
ArticleAbstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating researPalabras claves:Blanching, COLOR, Oil absorption, texture, Vacuum fryingAutores:Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.Fuentes:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopus