Work

Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips

Year: 2019

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.14209

Authors: Pattaraporn Piyalungka, Muhammad Bilal Sadiq, Rittichai Assavarachan, Loc Thai Nguyen

Institutions: Asian Institute of Technology, Forman Christian College, Maejo University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Maejo University

OpenAlex ID: W2945928622

FWCI: 2.54

Cites: 51

Cited by: 33

Related to: 10