A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS-Reference-Cited by-同舟云学术

A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

Published:2015-07 Issue:2 Volume:62 Page:1211-1219
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ansarifar Elham,Shahidi Fakhri,Mohebbi Mohebbat,Razavi Seyed Mohammad,Ansarifar Javad

Publisher

Elsevier BV

Subject

Food Science

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3. Studying some physicochemical characteristics of crust coated with white egg and chitosan using a deep-fried model system;Ansarifar;Food and Nutrition Service,2012

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