Carregant...
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...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2018
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|