Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (<i>Allium cepa</i> L.) at various pre-frying treatments
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Simin Nobahari; Ali Reza Bassiri

Volume 4, Issue 2 , December 2021, , Pages 168-174

https://doi.org/10.22059/jfabe.2021.331399.1099

Abstract
  Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and ...  Read More