Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Bechtel, Peter J., Bland, John M., Woods, Kristin, Lea, Jeanne M., Brashear, Suzanne S., Boue, Stephen M., Daigle, Kim W., Bett-Garber, Karen L.
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2018
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5920411/
https://ncbi.nlm.nih.gov/pubmed/29570660
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7040046
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge