Učitavanje...
Production of low fat french-fries with single and multi-layer hydrocolloid coatings
In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced the oil uptake of French fries. Among the stu...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2012
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062681/ https://ncbi.nlm.nih.gov/pubmed/24966427 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0660-9 |
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