EFEITO DA RADIAÇÃO MICRO-ONDAS SOBRE PROCESSOS OXIDATIVOS EM ÓLEO E GORDURA SUBMETIDOS À FRITURA DE BATATA INGLESA
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior === The aim of this work was to employ the microwave radiation in the processes of frying potatoes (Solanum tuberosum L.), and evaluate of the impact on lipids oxidation parameters and mass transfer in the product. The potatoes (Asterix CV....
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2015
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| Online Access: | http://repositorio.ufsm.br/handle/1/5762 |