Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar
Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional Gilan-Iran sweet cookie) were compared. Four...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67178_82eeb156888129d6e6ae175a15ff4f3f.pdf |