Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying.

Int J Food Sci · 2022 · PMC9213204 · PMID 35747781

Europe PMC DOI

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a clear trendno p-value reported

The results show that for some elements or macronutrients, the values do not follow a clear trend of increase or decrease with frying temperatures.

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