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

<div>Micrograph of Colombian coastal Carimañolas obtained by vacuum frying.</div>

International Journal of Food Science

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Figure 1

Figure 1: Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying 

Figure 1 | Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying 