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Production of low-fat shrimps by using hydrocolloid coatings
Production of low-fat fried foods by using hydrocolloid coatings is a common method to avoid excessive oil absorption during deep-fat frying. The aim of this work was to evaluate the influence of hydrocolloid coatings (carboxymethyl cellulose, guar, tragacanth and zedo gum) on the oil content and qu...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554645/ https://ncbi.nlm.nih.gov/pubmed/26345025 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1632-z |
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