Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties-Reference-Cited by-同舟云学术

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Published:2016-01 Issue: Volume:65 Page:800-807
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bouaziz Fatma,Koubaa Mohamed,Neifar Mohamed,Zouari-Ellouzi Soumaya,Besbes Souhail,Chaari Fatma,Kamoun Amel,Chaabouni Moncef,Chaabouni Semia Ellouz,Ghorbel Raoudha Ellouz

Funder

Ministry of Higher Education and Scientific Research of Tunisia

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Research International,2002

4. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit;Ali;Postharvest Biology and Technology,2010

5. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets;Altunakar;European Food Research and Technology,2004

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