Air frying as a way to substantially lower fat content of snacks with desired quality attributes

Files

616E2.pdf (151.44 KB)

Date

Authors

Chiranthika, N.N.G.,Department of Food Science and Technology,Faculty of Livestock, Fisheries and Nutrition.Wayamba University of Sri Lanka

Perera, O.D.A.N.,Department of Food Science and Technology,Faculty of Livestock, Fisheries and Nutrition.Wayamba University of Sri Lanka

Weerahewa, H.L.D.,Department of Botany.Open University of Sri Lanka

Publisher

Sri Lanka Association for the Advancement of Science Proceedings of the 74th Annual Sessions – 2018

Keywords

Chemical Sciences, -

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2018/616E2.pdf
https://viduketha.nsf.gov.lk/handle/123456789/18464

Collections

Annual Session Proceedings – Abstracts