Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying
Tilapia skin has many beneficial effects on human health, but it has not been exploited scientifically yet. A novel tilapia skin-based ready-to-eat snack was developed by infrared drying at 45°C for 25 min and different puffing technologies at 180°C in this study. Compared to deep-fat frying, rotary...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001159 |