Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips

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Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips

Microwave frying is an alternative processing method for producing fried food products with the advantages of saving energy and time and improving both the nutritional quality and acceptability of fried foods by consumers. Thus, the effects of microwave frying on the properties of edible oils and...

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Bibliographic Details
Main Author:	Elfaitouri, Taher A.Houssein
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Oils and fats, Edible Microwaves Speciation (Chemistry)
Online Access:	http://psasir.upm.edu.my/id/eprint/77128/ http://psasir.upm.edu.my/id/eprint/77128/3/FSTM%202018%2029%20upm%20ir.pdf

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