Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

Publication date: Available online 29 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Y. Duarte-Correa, A. Díaz-Osorio, J. Osorio-Arias, Paulo J.A. Sobral, O. Vega-Castro

Source: Innovative Food Science and Emerging Technologies - June 30, 2020 Category: Food Science Source Type: research