Comparison of microwave and conventional frying on quality attributes and fat content of potatoes

A Parikh, PS Takhar - Journal of food science, 2016 - Wiley Online Library
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …
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Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes.

A Parikh, PS Takhar - Journal of Food Science, 2016 - europepmc.org
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

A Parikh, PS Takhar - Journal of Food Science, 2016 - infona.pl
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

A Parikh, PS Takhar - Journal of food science, 2016 - experts.illinois.edu
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

A Parikh, PS Takhar - Journal of food science, 2016 - pubmed.ncbi.nlm.nih.gov
A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

[引用][C] Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

A Parikh, PS Takhar - 2016