Edible coatings from cellulose derivatives to reduce oil uptake in fried products
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference14 articles.
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2. The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films;Donhowe;Journal of Food Processing and Preservation,1993
3. Decreasing oil uptake of doughnuts during deep-fat frying using curdlan;Funami;Journal of Food Science,1999
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5. Quality evaluation of edible film-coated chicken strips and frying oils;Holownia;Journal of Food Science,2000
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