Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation

Author:

Ghaitaranpour Arash,Mohebbi Mohebbat,Oleyaei Seyed Amir

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference36 articles.

1. Advances in deep-fat frying of foods;Sumnu,2008

2. Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques;Ghaitaranpour;J. Food Eng.,2018

3. An innovative model for describing oil penetration into the doughnut crust during hot air frying;Ghaitaranpour;Food Res. Int.,2021

4. Breaded fried foods;Mallikarjunan,2009

5. Determination and assessment of three heavy metal content (Cd, Pb and Zn) in Scomberomorous commerson fish caught from the Persian Gulf;Sadeghi;Bulg. Chem. Commun.,2015

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