Effect of microwave frying on acrylamide generation, mass transfer, color, and texture in french fries

R De los Reyes, A Andrés, A Heredia - Food and Bioprocess Technology, 2018 - Springer
The objective of this work was to evaluate the effect of microwave power on acrylamide
generation, as well as moisture and oil fluxes and quality attributes of microwave-fried …
被引用次数：53 相关文章

Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries.

M Sansano, R De los Reyes… - Food & Bioprocess …, 2018 - search.ebscohost.com
The objective of this work was to evaluate the effect of microwave power on acrylamide
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Effect of microwave frying on acrylamide generation, mass transfer, color, and texture in French fries.

M Sansano, R Reyes, A Andrés, A Heredia - 2018 - cabidigitallibrary.org
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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

M Sansano, R De los Reyes Cánovas… - Food and Bioprocess …, 2018 - riunet.upv.es
[EN] The objective of this work was to evaluate the effect of microwave power on acrylamide
generation, as well as moisture and oil fluxes and quality attributes of microwave-fried …

Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

M Sansano, R De los Reyes, A Andrés… - Food and Bioprocess …, 2018 - search.proquest.com
The objective of this work was to evaluate the effect of microwave power on acrylamide
generation, as well as moisture and oil fluxes and quality attributes of microwave-fried …

[引用][C] Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

M Sansano, R De los Reyes, A Andrés, A Heredia - 2018