Kinetics of Color Change in Squash (<em>Cucurbita maxima</em>) During Frying by Immersion at Atmospheric Pressure and Vacuum Pressure
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چکیده
منابع مشابه
Kinetics of Reshteh Khoshkar Color Changes During Atmospheric and Vacuum Deep-fat Frying
The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2018
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.14.5893