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EFEITO DA RADIAÇÃO MICRO-ONDAS SOBRE PROCESSOS OXIDATIVOS EM ÓLEO E GORDURA SUBMETIDOS À FRITURA DE BATATA INGLESA
(Universidade Federal de Santa Maria, 2014-03-14)
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 ...