Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

Figure 3

Oxidation parameters of fried zucchini treated with apricot gum during storage. S0 (control): uncoated samples, S8, S10, and S12: coated samples with 8, 10, and 12% apricot gum.