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

对采用大气油炸和真空油炸法制备的哥伦比亚沿海卡里马尼奥拉辣椒的热物理、感官和微观结构特性进行评价