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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...
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| 發表在: | Foods |
|---|---|
| Main Authors: | , , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2018
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| 主題: | |
| 在線閱讀: | 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 |
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