Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips

Author:

Dragich Ann M.,Krochta John M.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Res Int,2002

2. Reduction of fat in fried batter coatings with powdered cellulose;Ang;J Am Oil Chem Soc,1993

3. Out of the frying pan;Anonymous;Univ. of California, Berkeley Wellness Letter the newsletter of nutrition, fitness, and self-care,2007

4. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product;Balasubramaniam;J Food Process Engr,1997

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