The application of pretreatments for producing low-fat fried foods: A review
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference111 articles.
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4. Microstructural and physicochemical changes of coated and frozen fried chicken;Adegoke;Journal of Food Processing and Preservation,2022
5. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks;Albertos;Innovative Food Science & Emerging Technologies,2016
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