Oil quality monitoring during process optimization of vacuum fried Mangifera Indica L. var. Katchamita mangoes
This study aims to monitor product and frying oil quality during vacuum frying process optimization of mango chips (Mangifera indica L. var. Katchamita) in the interest of ensuring quality and safety. Mangoes vacuum fried for 5.68-224 s, at 81-123°C and 1.0- 6.0 kg load capacity were an...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2018.
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