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    Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

    Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time oleh Fitriyono Ayustaningwarno, Fitriyono Ayustaningwarno, Fitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, Matthijs Dekker, Vincenzo Fogliano, Ruud Verkerk

    Diterbitkan 2020-07-01
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