Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD

Volume: 122, Pages: 295 - 302
Published: Aug 1, 2019
Abstract
This paper aimed to clarify the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying, and to discuss the effects of freeze pretreatment on the oil absorption behavior of potato strips. We investigated the oil distribution; the microstructure changes in the crust, core, and potato strip surface; and the crystal pattern changes in the potato starch during frying by using magnetic resonance...
Paper Details
Title
Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD
Published Date
Aug 1, 2019
Volume
122
Pages
295 - 302
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