Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Article

Abstract: Health concerns with the consumption of high-fat products and with respect to the intake of fibre ar

Palabras claves:

Calorie reduction, Deep frying, Fat absorption, Fibre, pasta, Response Surface Methodology

Autores:

Chang Y.K., Gabriela Vernaza

Fuentes:

scopus