Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions
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Silva, V.d.S.; Arias, L.V.A.; Velasco, J.I.; Fakhouri, F.M.; de Oliveira, R.A. Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods 2025, 14, 1895. https://doi.org/10.3390/foods14111895
Silva VdS, Arias LVA, Velasco JI, Fakhouri FM, de Oliveira RA. Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods. 2025; 14(11):1895. https://doi.org/10.3390/foods14111895
Chicago/Turabian StyleSilva, Viviane de Souza, Luna Valentina Angulo Arias, José Ignacio Velasco, Farayde Matta Fakhouri, and Rafael Augustus de Oliveira. 2025. "Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions" Foods 14, no. 11: 1895. https://doi.org/10.3390/foods14111895
APA StyleSilva, V. d. S., Arias, L. V. A., Velasco, J. I., Fakhouri, F. M., & de Oliveira, R. A. (2025). Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods, 14(11), 1895. https://doi.org/10.3390/foods14111895