Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review
Author:
Affiliation:
1. Faculty of Agriculture Bu‐Ali Sina University Hamedan Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14879
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1. Microbial Polysaccharides and Their Modification Approaches: A Review
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3. Effects of different batter formulations on the quality of deep-fat-fried carrot slices
4. Functionality of batters containing different gums for deep-fat frying of carrot slices
5. Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
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