Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips
Author:
Affiliation:
1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15655
Reference46 articles.
1. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets
2. Oil Absorption During Frying of Frozen Parfried Potatoes
3. Functionality of batters containing different gums for deep-fat frying of carrot slices
4. Effect of Chitosan Addition on Kinetic of Mass Transfer during Deep Fat Frying of Kurdish Cheese Nugget
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