Effect of Pre-Drying and Hydrocolloid Type on Colour and Textural Properties of Coated Fried Yam Chips
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference24 articles.
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1. Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips;Horticulturae;2023-10-16
2. A correlation between oil measurement methods and the application of principal component analysis for selecting the best pre-frying treatment of reduced-fat banana chips;Journal of Food Measurement and Characterization;2023-07-15
3. Use of Hydrocolloids to Modulate Food Color and Gloss;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
4. Advances in vacuum frying: Recent developments and potential applications;Journal of Food Process Engineering;2022-11-27
5. Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls;Heliyon;2022-10
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