Elaboration process, chemical and sensory analyses of fried-salted soybean

Elaboration process, chemical and sensory analyses of fried-salted soybean

The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under different temperature and time conditions by macer...

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Bibliographic Details
Main Authors:	María F. Gayol, Cecilia Riveros, Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2010-09-01
Series:	Grasas y Aceites
Subjects:	chemical composition frying sensory analysis soybean sunflower
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1012

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