Effect of guar gum and glycerol on oil absorption and qualities of banana chips
The application of hydrocolloid as an edible coating can reduce oil absorption in fried products, leading to foods with lower oil content for consumers who are concerned about their health. The main purpose of the present work was to investigate the effect of guar gum and glycerol coating on oil abs...
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| Główni autorzy: | , , |
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| Format: | Journal Contribution |
| Język: | English |
| Wydane: |
2023
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| Hasła przedmiotowe: | |
| Dostęp online: | http://agris.upm.edu.my:8080/dspace/handle/0/22083 |
| Etykiety: |
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